![\"FOV2b-0217.(IMG_0502)80\"](\"https:\/\/thrumyeyes.com\/wp-content\/uploads\/2017\/02\/FOV2b-0217.IMG_050280-e1486275604229.jpg\")
This is a very delicious dish. \u00a0I recently served it to company and they thought the eggplant were potatoes. \u00a0It is also a very easy dish. \u00a0I served it with roasted asparagus, you can see the asparagus cooking at the same time, below the roasted eggplant. \u00a0A very easy, delicious and healthy meal! \u00a0ENJOY!!<\/p>\n
ROASTED EGGPLANT<\/p>\n
2 Eggplants<\/p>\n
Sea salt<\/p>\n
1\/2 Red Onion<\/p>\n
5 Cloves of Garlic<\/p>\n
4 Tomatoes<\/p>\n
4 tablespoons Extra Virgin Olive Oil<\/p>\n
4 tablespoons Balsamic Vinegar<\/p>\n
2 tablespoons Italian Seasoning<\/p>\n
3 tablespoons Fresh Parsley<\/p>\n
Preheat the oven to 400 degrees.<\/p>\n
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.<\/p>\n
Meanwhile, roughly chop the onion and garlic. Halve the tomatoes. \u00a0When 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. \u00a0Add the onion pieces, garlic and tomatoes. Add the olive oil, balsamic vinegar, Italian Seasoning and the parsley. \u00a0Stir with a wooden spoon to coat. \u00a0Place back on the cookie sheet with the tomatoes cut side up. \u00a0Roast in the oven for an hour. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit.<\/p>\n
You can serve as is or over Quinoa.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a very delicious\u2026<\/p>\n