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Ingredients |
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Olive Oil
2 lbs of eggplant
-trim off the stems and cut into 1/2 inch lengthwise (or the other way) slices
3 tablespoons of extra virgin olive oil
4 large garlic cloves finely chopped
3 tablespoons of finely chopped parsley
2 tablespoons of dried rosemary
1/2 teaspoon of salt
freshly ground black pepper to taste
3 teaspoons of balsamic vinegar |
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Instructions |
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1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet by spraying oil on it.
2. In a bowl, combine the oil, garlic, rosemary, parsley, and salt. Brush the top sides of the eggplant with the mixture. Place coated eggplant on the baking sheet.
3. Place baking sheet on the top oven rack. Roast the eggplant until the top is golden brown and the eggplant is soft. (usually about 25-30 minutes)
4. Remove from oven and sprinkle pepper and drizzle the vinegar over the top of the eggplant slices. |
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