Roasted Eggplant With Balsamic Glassa
Oh the Sheet Pan. Such a versatile tool which basically amounts to a flat piece of metal. The perfect thing about the sheet pan is the ability to make large amounts of something all at once. In this case, it’s a simple Roasted Eggplant dish. These eggplants have been cubed and dressed in the wonderfully delicious Balsamic Glassa.
Balsamic Glassa, or Glaze if you will, is just a Balsamic Vinegar Reduction. It is a stronger and more potent form, and it works great as a marinade for meats and vegetables, or drizzled on some fresh tomatoes and mozzarella like in a Caprese Salad.
This eggplant dish is perfect as a side for a meat entree, or even by itself as a light snack. It’s so quick and easy to make it works well as a fairly healthy afternoon snack.
2 Purple Eggplants, cubed
1 tbsp Good Olive Oil
2 tbsp Balsamic Glassa (I recommend this authentic brand, but others can work too. Just make sure to get something authentic).
1 tbsp Garlic Powder
1 tsp Salt; or to taste
Roasted Eggplant Instructions:
1. Preheat your oven to 230°C or 450°F and line a sheet pan with aluminium foil.
2. In a large bowl add the eggplant cubes, Olive Oil, Balsamic Glassa, Garlic Powder, and Salt. Toss it around until all the pieces are evenly coated.
3. Pour the bowl onto the sheet pan and spread the Eggplant pieces around. It’s okay if they touch a bit, but you don’t want them stacked on top of each other. Place in the oven and roast for 25 minutes.
Uncooked Eggplant is basically a giant sponge, in that it will quickly soak up all the liquids you add to it. This is why after adding all the ingredients to the bowl you should toss quickly to ensure that no one piece soaks up too much balsamic or oil. When properly cooked, the Roasted Eggplant should come out with a soft rich center, and slightly crispy skin.