Balsamic Lacquered Eggplant
Servings
2Serving size
4 ounces eggplantThis recipe can easily be multiplied, makes very good leftovers, and is great on sandwiches or in salads.
Ingredients
| 2 tsp. Olive oil |
| 1 lb. Eggplant, raw (2 1/2-pound eggplants, sliced in half lengthwise) |
| 3 tsp. Balsamic vinegar |
| 2 tsp.. Maple syrup |
| 1/16 tsp. Salt |
| 1 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
Instructions
Carefully score the cut side of eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant.
When the oven is hot, add 2 teaspoons of olive oil to the pan and swirl to coat.
Add the eggplant cut side down.
Place the pan in the oven and roast for 10 minutes.
While the eggplant is roasting, mix the remaining 1 teaspoon olive oil in a small bowl with the vinegar, maple syrup, salt, and soy sauce.
After the eggplant has cooked for 10 minutes, turn them over.
Use a spoon and gently spread the sauce over the top of the eggplant. Use about half of the sauce and then return the pan to the oven.
After roasting for 10 minutes, repeat the process of coating the eggplant with the remaining sauce.
Set the oven to broil and cook for another 3 to 5 minutes and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This side dish is so simple and quick but really delicious. The eggplant takes on a lovely creamy texture when roasting and the sauce brings salty, sweet and umami flavors to really round out the taste of the recipe. You can use this technique with yellow squash or zucchini also.