Balsamic Lacquered Eggplant



Serving size

4 ounces eggplant
30 minutes

This recipe can easily be multiplied, makes very good leftovers, and is great on sandwiches or in salads.

Balsamic Lacquered Eggplant


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)


Place a baking sheet in the oven and preheat to 400°F.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

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.

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor."

Roger Verge, Chef