Sweet, fragrant balsamic vinegar cuts the bitterness of the roasted eggplant and enables the health-conscious cook to cut back on the olive oil of the traditional version. Source: EatingWell Magazine, January/February 1993

G. Franco Romagnoli


Ingredient Checklist


Instructions Checklist
  • Sprinkle eggplant with salt and drain in a colander for 30 minutes.

  • Preheat oven to 450F. Lightly coat 2 baking sheets with nonstick cooking spray.

  • Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn the eggplant over and bake for 5 minutes longer, or until golden brown and tender.

  • Stir together oil, vinegar, mint, oregano and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.


Make Ahead Tip: Store, covered, in the refrigerator for up to 8 hours. Bring to room temperature before serving.

Nutrition Facts

53 calories; 2.5 g total fat; 0.4 g saturated fat; 778 mg sodium. 281 mg potassium; 7.7 g carbohydrates; 3.2 g fiber; 4 g sugar; 1.2 g protein; 66 IU vitamin a iu; 3 mg vitamin c; 26 mcg folate; 15 mg calcium; 17 mg magnesium;

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Rating: 4 stars
Love this recipe! I just love eggplant but sometimes scratch my head as to the best way to serve it. Thanks for sharing at Monday Mania! Sarah The Healthy Home Economist Read More