Roasted Eggplant in Balsamic Vinaigrette

vegan / prep time 5-10 minutes / roasting time 30-40 minutes

Personally, I’m obsessed with eggplant. I love anything eggplant. But these roasted eggplant slices are definitely one of my favorites.

First because they take only 5-10 min to prep (and I am all about anything that can save time), and second because they are soooo good and upgrade just about anything. They turn out with a little caramelized coat and a bit of a crunch. You should really try them out!

If I don’t snack the whole tray as it comes out of the oven, I like to add the eggplant slices to my wraps or salad bowls. I make a batch and keep them in the fridge lined in baking paper ready for use.

Ingredients

3-4 long shaped eggplants

Vinaigrette

3 tbsp balsamic vinegar

2 tbsp brown sugar

1 garlic clove sliced

½ tsp salt

1/3 cup olive oil

Method

Preheat the oven to 220°C or 425°F.

Add all vinaigrette ingredients into a bowl. Mix well with a whisker, until a thick cream like texture forms. The colour should change from a dark brown to a light one.

Slice the eggplant into 1.5-2 cm wide circles. Place the slices on a baking tray lined with a backing sheet.

Brush the eggplant slices with the vinaigrette.

Place the baking tray in the oven for 15-20 min and roast.

Turn the eggplant slices over and brush them again on their other side.

Place the tray back in the oven for another 15-20 min. and roast until golden and crispy.

Enjoy them best right away or keep for later use.

Try them out with some labneh or on a toasted slice of bread with ricotta cheese (I love it with homemade ricotta cheese) YUM!