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    Home » Recipes

    Roasted Eggplant Medley

    June 25, 2015 *Updated* March 22, 2018 / By: Gloria Duggan | Homemade & Yummy 11 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

    Do you love eggplant?  If not this Roasted Eggplant Medley might just change your mind!!

    Eggplants ready to be used

    It seems that eggplant is one of those veggies that people either like or hate.  I will admit it took me some time to start cooking eggplant.  I was always under the impression it was bitter.  Over the years I have tried new ways of cooking it, along with trying new varieties.  Now it is a regular addition….just like all the other veggies.

    One of my favourite ways of preparing eggplant is roasting it.  This Roasted Eggplant Medley really brings out the earthy flavour of the eggplant and the balsamic glaze adds sweetness and depth.

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    Eggplants ready to be used in the recipe.

    Start by choosing the variety of eggplant you wish to use.  For this recipe I choose “baby” eggplant, but regular or even the Japanese variety would work just as well.

    For the medley part I included long sweet peppers and red onion.

    Veggies ready to be made into Eggplant Medley

    All you have to do is chop your veggies, make the glaze, pour, mix and roast.  Simple yet so delicious.

    Eggplant Medley ready to go into the oven

    For the glaze I used olive oil, fig balsamic vinegar, salt, pepper and dijon mustard.  Pretty simple ingredients that are found in most kitchens.

    Eggplant Medley getting scooped into a serving bowl.

    Roast for about 40 minutes….and ENJOY!!  Great along any meat….but really good with lamb.

    Roasted Eggplant Medley...finished!!

    So if you haven’t tried eggplant….do yourself a favour and give this a try…you might just find you LIKE it!!

    Roasted eggplant ready to eat.

     

    If you like mushrooms…this  Creamy Multiple Mushroom Soup will hit the spot!! More veggies…how about Potatoes with Green Onion & Dill.

     

    Eggplants ready to be used

    Roasted Eggplant Medley

    Eggplant roasted with a medley of peppers and onions with a balsamic glaze. Earthy, sweet and goes great with lamb!!
    5 from 1 vote
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    Course: Appetizer
    Cuisine: Canadian, Mediterranean
    Keyword: Roasting Vegetables
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    For the Medley:

    • 1 ½ pounds baby eggplant
    • 2 long sweet red peppers
    • 1 red onion

    For the Glaze:

    • ¼ cup olive oil
    • 2 tablespoons fig balsamic vinegar
    • salt & pepper (to taste)
    • 1 teaspoons dijon mustard

    Instructions

    • Preheat oven to 400º F.
    • Wash and cut veggies into approximately 1 inch pieces.
    • Mix glaze, pour over veggies and mix to coat.
    • Transfer to baking dish.
    • Bake for approximately 40 minutes, stirring a few times throughout the cooking time.
    • ENJOY!!

    Notes

    Great way to prepare eggplant. You can use any eggplant variety from regular to Japanese. Goes great will all meats, especially LAMB!!
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

     

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    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Marisa Franca

      August 20, 2018 at 8:40 am

      I love this method of cooking eggplant. It’s super easy and it makes a great side. Roasting does bring out the flavor without making it too mushy. My mamma uses to make it on top of the stove with potatoes and peppers. It was so good. I really like fig balsamic vinegar. I ran out some time ago — looks like I’ll have to replenish before I make this recipe.

      Reply
      • Homemade & Yummy

        August 20, 2018 at 7:19 pm

        So glad I experimented with eggplant. We have grown to enjoy it very much. We just had some on the weekend, and it was delicious.

    2. Julia @ Swirls and Spice

      June 26, 2015 at 11:42 pm

      I already love eggplant. This recipe is one I simply must try!

      Reply
      • Chef G

        June 27, 2015 at 3:35 pm

        Hi Julia …hope you enjoy it!!

    3. Kristy @ She Eats

      June 26, 2015 at 7:32 pm

      i won’t lie my love, I do not LOVE eggplant but your pictures look so darn tootin good I want to try it again. Especially with balsamic glaze. Holla!

      Reply
      • Chef G

        June 27, 2015 at 3:13 pm

        Hi Kristy….I never liked eggplant before either so I hear what you’re saying. Sometimes trying new things brings a welcome surprise!!

    4. janet @ the taste space

      June 26, 2015 at 5:24 pm

      Great idea for eggplant

      Reply
      • Chef G

        June 26, 2015 at 5:30 pm

        Thanks Janet…sorry “CAPTCHA” was such a problem. I have it fixed now!!

      • janet @ the taste space

        June 26, 2015 at 9:52 pm

        With chrome, there was no captcha at all

      • Chef G

        June 27, 2015 at 7:12 am

        Hi Janet…I had already changed the plugin by then. Thanks!!

    5. Will Duggan

      June 26, 2015 at 3:55 pm

      I have had this….and it is AWESOME!!

      Reply

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