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Balsamic Roasted Eggplant

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 Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • 2 large whole eggplants cut into 1 inch pieces
  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • Kosher salt and freshly cracked black pepper to taste
  • ⅓ 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

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