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Roasted Eggplants in Balsamic Vinegar


Melanzane Arroste Sottoaceto

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  • 1 large eggplant, cut in 1/2-inch thick slices
  • 1/2 teaspoon salt
  • 1/3 cup + 8 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 8 tablespoons balsamic vinegar


Servings 4


Step 1

Roasted Eggplants in Balsamic Vinegar
Melanzane Arroste Sottoaceto
Serves 4

Printable Version

Preheat the oven to 425 F.

Sprinkle the eggplant slices with 1/4 teaspoon of the salt and place them in a colander to drain for 20 minutes. Pat them with a paper towel until thoroughly dry.

Line the bottom of two large baking sheets with parchment paper Brush the eggplant slices lightly on both sides with 1/3 cup of the olive oil and bake in the hot oven for 10 minutes. Turn them over and bake until they start to brown, about 10 minutes more, Remove from the oven and set aside.

In a small glass baking dish, place 1/3 of the eggplant slices, sprinkle with some of the salt, pepper, garlic, basil, mint, olive oil and vinegar, and repeat the process untill all the eggplant is used, Cover with plastic wrap and let sit overnight in the refrigerator to ripen.

The next day, enjoy this dish for lunch or dinner, over salad greens, on toasted bread rubbed with garlic or sprinkled with a little goat cheese and bits of sun-dried tomatoes...Mamma Mia!

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