Best Balsamic Roasted Eggplant Recipes

BALSAMIC-ROASTED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
• Layer eggplant in the bottom of the prepared pan; sprinkle onion and tomatoes on top. Drizzle with balsamic vinegar and sprinkle with kosher salt.
• Bake in the preheated oven until caramelized, about 1 1/2 hours, stirring once or twice during cooking time.

ROASTED BALSAMIC EGGPLANT

Steps:

• 1. Preheat oven to 425 degrees Fahrenheit. 2. Place the eggplant onto two non-stick cookie sheets coated with cooking oil spray. 3. Spray the eggplant with olive oil cooking spray. Then put the eggplant into the oven and let it cook for 10 minutes. 4. Remove from the oven and push the eggplant into the center of the cookie sheets with a spatula. 5. Mix the olive oil and garlic together. Drizzle the mixture on top of each eggplant and return to the oven to cook for another 10 minutes, or until they're tender. 6. When it's cooked, remove the eggplant from the oven and place it in a bowl. Then chop and mash using a fork. 7. Finally, add the balsamic vinegar and continue to mash. 8. Serve it warm or chilled, as a side dish or spread for pita bread.

FLANK STEAK WITH BALSAMIC ROASTED EGGPLANT

Steps:

• Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
• Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it's too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
• Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
• Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.