Roasted Eggplant with Balsamic Vinegar
4 eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch pieces
Place eggplants in large colander and sprinkle with salt. Drain over bowl 30 minutes, tossing once or twice.
2 teaspoons salt
6 medium shallots, finely chopped
2 medium cloves garlic, minced
1/2 cup balsamic vinegar (or less to taste)
1/4 cup extra-virgin olive oil
1/2 teaspoon ground black pepper
1 bunch basil leaves, finely chopped
Prepare marinade by combining shallots, garlic, vinegar, olive oil and pepper in large roasting pan. Dry eggplants with paper towels. Place in marinade, tossing to coat evenly.
Roast eggplant in a preheated 400-degree oven until soft, about 45 minutes, tossing with large spoon every 15 minutes to cook evenly. Remove from oven. Let cool. Add basil; taste and adjust seasonings, if necessary.
Yield: 6 servings.
Delicious hot or cold. There is a pleasant pickley aftertaste.
Anonymous, Location not stated.
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