Ingredients
Scale
- 2 medium-sized eggplants
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice eggplants into 1-inch rounds, sprinkle with salt, and let sit for 10 minutes.
- Rinse the eggplant slices under cold water and pat dry.
- In a bowl, mix olive oil, garlic, thyme, salt, pepper, and balsamic vinegar. Toss eggplant slices in the mixture.
- Lay the eggplant slices on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Add cherry tomatoes in the last 10 minutes of roasting.
- Garnish with fresh basil and serve warm.
Notes
- For a spicier version, add red pepper flakes to the seasoning mix.
- This dish can be served as a side or as a main vegetarian course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetable Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg