Do you love eggplant? If not this Roasted Eggplant Medley might just change your mind!!
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.
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.
All you have to do is chop your veggies, make the glaze, pour, mix and roast. Simple yet so delicious.
For the glaze I used olive oil, fig balsamic vinegar, salt, pepper and dijon mustard. Pretty simple ingredients that are found in most kitchens.
Roast for about 40 minutes….and ENJOY!! Great along any meat….but really good with lamb.
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 Medley
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
- 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.