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.

G. Franco Romagnoli
Source: EatingWell Magazine, January/February 1993


Recipe Summary

1 hr 10 mins


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; protein 1.2g 2% DV; carbohydrates 7.7g 3% DV; dietary fiber 3.2g 13% DV; sugars 4.3g; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterol 0mg; vitamin a iu 66.3IU 1% DV; vitamin c 2.8mg 5% DV; folate 26.2mcg 7% DV; calcium 15mg 2% DV; iron 0.4mg 2% DV; magnesium 16.9mg 6% DV; potassium 281.2mg 8% DV; sodium 777.8mg 31% DV; thiamin 0.1mg 5% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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