Balsamic Roasted Eggplant

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Give me a side dish that can be prepped ahead and I am IN. This Balsamic Roasted Eggplant is the perfect side dish for any Mediterranean meal.

Balsamic Roasted Eggplant on a serving platter


 

Why I Love This Recipe

I've always been a big eggplant fan since I was a little girl. My grandpa on my moms side would make the most incredible grilled eggplant dish (it's in one of my books) and I'd gobble it up on top of a piece of toasted bread. So it's safe to say, I'll forever be a fan of this incredibly versatile vegetable. I'll eat in dip form, slathered on a pizza, in some eggplant parmesan, made into a spicy stir fry, rolled up into some Eggplant Rolatini, and I will certainly eat it when it's simply a Balsamic Roasted Eggplant with some balsamic and basil!

Ingredients & Substitutions

  • Whole Eggplant
  • Olive oil
  • Balsamic vinegar
  • Kosher salt and freshly cracked black pepper to taste
  • Basil

How to Make

  • Preheat the oven to 450 degrees F.
  • Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt and pepper. Toss the ingredients to coat the eggplant and let rest for 10 minutes.
  • Spread the eggplant out evenly on 2 baking sheets
  • Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30-40 minutes
  • Remove the eggplant from the oven and place on a platter. Taste and adjust salt, pepper and drizzle with extra oil and vinegar as desired.  Sprinkle the Balsamic Roasted Eggplant with the basil and serve warm or at room temperature

Tips & Tricks

Eggplant needs a decent amount of olive oil so don't skimp when it comes to the oil. You need that so the eggplant doesn't dry out.

I most recently paired this Balsamic Roasted Eggplant with the Chicken Shawarma Dinner Party Menu and it's pure perfection.

FAQ's

Do you leave the skin on eggplant when you bake it?

Yes, it is generally recommended to leave the skin on when baking eggplant, as it helps to retain the shape and prevents it from becoming too mushy.

What is the secret to cooking eggplant?

Eggplant really takes on the flavor of whatever you're cooking it with, in this case balsamic and basil. So don't be skimpy when it comes to seasoning.

Similar Recipes

Balsamic Roasted Eggplant

Author: Gaby Dalkin
No ratings yet
Give me a side dish that can be prepped ahead and I am IN. This Balsamic Roasted Eggplant is the perfect side dish for any Mediterranean meal.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 2 large whole eggplants cut into 1 inch pieces
  • cup olive oil
  • ¼ cup balsamic vinegar
  • Kosher salt and freshly cracked black pepper to taste
  • cup basil leaves

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt and pepper. Toss the ingredients to coat the eggplant and let rest for 10 minutes.
  • Spread the eggplant out evenly on 2 baking sheets
  • Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30-40 minutes
  • Remove the eggplant from the oven and place on a platter. Taste and adjust salt, pepper and drizzle with extra oil and vinegar as desired.  Sprinkle the eggplant with the basil and serve warm or at room temperature

Nutrition Information

Calories: 116kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 16mg | Potassium: 16mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg
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