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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 20 minutes to draw out excess moisture.
- 2
Roast the Eggplant
Rinse the salt off the eggplant slices and pat them dry with paper towels. Place the slices on a baking sheet lined with parchment paper. Drizzle the olive oil over the slices and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- 3
- 4
Finish and Serve
Once the eggplant is roasted, remove it from the oven and drizzle the 25-year balsamic vinegar over the top. Scatter the fresh herb mixture over the eggplant. Serve warm as a side dish or appetizer.