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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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x11-inch casserole dish with cooking spray.

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  • Layer eggplant in the bottom of the prepared pan; sprinkle onion and tomatoes on top. Drizzle with balsamic vinegar and sprinkle with kosher salt.

  • Bake in the preheated oven until caramelized, about 1 1/2 hours, stirring once or twice during cooking time.

Nutrition Facts

84 calories; protein 2.6g 5% DV; carbohydrates 19.6g 6% DV; fat 0.6g 1% DV; cholesterol 0mg; sodium 115.9mg 5% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/10/2019
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 probably not something I'd make again. My husband liked it! Read More
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