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Balsamic-Roasted Eggplant

Rated as 3 out of 5 Stars

"If you love roasted vegetables, you'll love this balsamic-roasted eggplant. You can cook it with or without the cherry tomatoes."
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1 h 45 m servings 84
Original recipe yields 4 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
  2. Layer eggplant in the bottom of the prepared pan; sprinkle onion and tomatoes on top. Drizzle with balsamic vinegar and sprinkle with kosher salt.
  3. Bake in the preheated oven until caramelized, about 1 1/2 hours, stirring once or twice during cooking time.

Nutrition Facts

Per Serving: 84 calories; 0.6 19.6 2.6 0 116 Full nutrition

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I cut the balsamic vinegar back to 1/4 cup. If I had used 1/2 cup, my eggplant would have been swimming in it. Other than that, I made this as directed. This was just "OK" in my opinion, and pro...