Roasted Eggplant (version III)

(4 votes)

2 large eggplant, thinly sliced
1 tablespoon olive oil, or pan spray
2 tablespoons balsamic or red wine vinegar
salt and pepper to taste

Preheat oven to 450.

In a large bowl, toss slices with olive oil, lay them on baking sheet and roast in hot oven for 15 minutes, or until browned and soft. Sprinkle with vinegar, salt and pepper.

Makes about 24 slices.



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