Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

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

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Recipe Summary test

total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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.
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Reviews (1)

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
10/30/2011
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