Roasted Eggplant with Mint and Balsamic Vinegar ___

Roasted Eggplant with Mint and Balsamic Vinegar

Ingredients

For the Eggplant:

  • 3 Chinese eggplant, sliced into round slices 1/4 inch thick
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 0.5 teaspoon salt
  • 2 tablespoons fresh mint, minced
  • balsamic vinegar, as desired

Directions

Preheat the oven to 475 degrees.

Add the eggplant to a 13x18 inch baking sheet. Drizzle with oil and add the salt and minced garlic.

Roast in the oven until the eggplant are fork tender and are golden brown, about 40-45 minutes tossing every 15 minutes or so.

Remove the pan from the oven and add the mint. Transfer to a plate and add the balsamic vinegar as desired. (Nonna uses about 2 tablespoons)