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Roasted Eggplant Medley
Course:
Appetizer
Cuisine:
Canadian, Mediterranean
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
Author:
Gloria Duggan | Homemade & Yummy
Eggplant roasted with a medley of peppers and onions with a balsamic glaze. Earthy, sweet and goes great with lamb!!
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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!!
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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.