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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


Recipe Summary test

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; carbohydrates 7.7g; dietary fiber 3.2g; sugars 4.3g; fat 2.5g; saturated fat 0.4g; vitamin a iu 66.3IU; vitamin c 2.8mg; folate 26.2mcg; calcium 15mg; iron 0.4mg; magnesium 16.9mg; potassium 281.2mg; sodium 777.8mg; thiamin 0.1mg.

1 vegetable, 1/2 fat