Balsamic-Roasted Eggplant recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

cooking spray
1 large eggplant, cut into 1-inch chunks
1 large onion, diced
½ pint cherry tomatoes, halved
½ cup balsamic vinegar
kosher salt to taste

Nutrition Info

83.8 calories
carbohydrate: 19.6 g
cholesterol: : -
fat: 0.6 g
fiber: 6.8 g
protein: 2.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 115.9 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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