This is a very delicious dish. I recently served it to company and they thought the eggplant were potatoes. It is also a very easy dish. I served it with roasted asparagus, you can see the asparagus cooking at the same time, below the roasted eggplant. A very easy, delicious and healthy meal! ENJOY!!
ROASTED EGGPLANT
2 Eggplants
Sea salt
1/2 Red Onion
5 Cloves of Garlic
4 Tomatoes
4 tablespoons Extra Virgin Olive Oil
4 tablespoons Balsamic Vinegar
2 tablespoons Italian Seasoning
3 tablespoons Fresh Parsley
Preheat the oven to 400 degrees.
Peel the eggplants and cut them lengthwise into four pieces each. Lay them on a cookie tray and sprinkle both sides of the eggplant with sea salt. Set them aside while the salt draws out the moisture.
Meanwhile, roughly chop the onion and garlic. Halve the tomatoes. When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove the excess moisture. Cut up the slices a bit and place in a large bowl. Add the onion pieces, garlic and tomatoes. Add the olive oil, balsamic vinegar, Italian Seasoning and the parsley. Stir with a wooden spoon to coat. Place back on the cookie sheet with the tomatoes cut side up. Roast in the oven for an hour. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit.
You can serve as is or over Quinoa.
