Roasted Eggplant in Balsamic Marinade

This is the most versatile method for eggplant. Use it in salads, sandwiches, bruschetta, pasta, and the list goes on!

Roasted Eggplant in Balsamic Marinade

1 large eggplant, about 1 pound, cut to 1/2 inch slices
1/2 cup extra virgin olive oil, plus some for spreading onto eggplant
1/4 cup Balsamic vinegar
1 teaspoon salt,
4 to 5 medium garlic cloves, crushed
2 tablespoons of chopped fresh basil
1 tablespoon of chopped fresh parsley

Place the eggplant slices onto a sheetpan. Drizzle each piece with a little olive oil, use a pastry brush to distribute the oil, then salt and pepper each piece to taste. Roast the eggplant in a 450℉ oven for 7 to 10 minutes, until golden brown and soft. This can also be done on the grill over direct heat, 3 minutes each side.

In a large measuring cup or bowl, mix together the extra virgin olive oil, Balsamic vinegar, garlic, basil, parsley, and salt.
Place the marinade/ dressing into a non-reactive container. Allow this to marinate for at least one hour before using. Can be refrigerated for up to 4 days. Serve chilled or room temperature.

Видео Roasted Eggplant in Balsamic Marinade канала Nina In The Kitchen