This balsamic roasted eggplant recipe is a perfect side dish that combines the earthy flavors of eggplant with the sweet tanginess of balsamic vinegar. The eggplant is roasted to perfection, resulting in a tender and caramelized texture. With just a few ingredients and minimal preparation, this dish is easy to make and packed with flavor. Serve it alongside your favorite main course or enjoy it on its own for a light and healthy meal.
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Directions
- Preheat the oven to 425°F (220°C).
- Trim the ends of the eggplants and cut them lengthwise into 1/2-inch thick slices.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
- Place the eggplant slices on a baking sheet and brush both sides with the balsamic mixture.
- Roast the eggplant in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven and let it cool slightly.
- Serve the balsamic roasted eggplant warm, topped with fresh basil leaves for garnish.
- Enjoy as a side dish or as a light and healthy vegetarian meal.
