This is the most versatile method for eggplant. Use it in salads, sandwiches, bruschetta, pasta, and the list goes on!
Roasted Eggplant in Balsamic Marinade
1 large eggplant, about 1 pound, cut to 1/2 inch slices
1/2 cup extra virgin olive oil, plus some for spreading onto eggplant
1/4 cup Balsamic vinegar
1 teaspoon salt,
4 to 5 medium garlic cloves, crushed
2 tablespoons of chopped fresh basil
1 tablespoon of chopped fresh parsley
Place the eggplant slices onto a sheetpan. Drizzle each piece with a little olive oil, use a pastry brush to distribute the oil, then salt and pepper each piece to taste. Roast the eggplant in a 450℉ oven for 7 to 10 minutes, until golden brown and soft. This can also be done on the grill over direct heat, 3 minutes each side.
In a large measuring cup or bowl, mix together the extra virgin olive oil, Balsamic vinegar, garlic, basil, parsley, and salt.
Place the marinade/ dressing into a non-reactive container. Allow this to marinate for at least one hour before using. Can be refrigerated for up to 4 days. Serve chilled or room temperature.
Best Balsamic Marinade
This Chicken breast gets its flavor from the best Mediterranean style Balsamic Herb Marinade. Learn all the secrets to tender, juicy and flavorful grilled chicken. This is the perfect dish to serve during summer months, at backyard parties, barbecues, picnics and potlucks!