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Roast baby eggplant with herbs and balsamic vinegar (v)

An easy beginner's eggplant dish.
Serves 4 as a side dish.

Original post (with pictures) here.


4 baby eggplants, ends removed and cut in half
8 - 10 small potatoes, roughly chopped
2 medium carrots, sliced
1 medium capsicum, sliced
1 tsp olive oil
1 tsp maple syrup
1 tbsp balsamic vinegar
1 1/2 tsp dried oregano
1 1/2 tsp dried basil

Salt, for preparing the eggplant

1. Preheat your oven to 200'C.
2. Lay the eggplant face up on some paper towels and cut diagonal slices into the flesh, without puncturing the skin below. Sprinkle the flesh with salt and cover with more paper towels. Allow to sit for at least 15 - 30 minutes, or longer if preferred. Rinse briefly to remove excess salt and pat dry thoroughly.
3. When the eggplant is ready, place it in a large baking dish along with the potatoes, carrots and capsicum.
4. Combine the oil, maple syrup, vinegar and herbs in a jug or small bowl, whisk to combine, and drizzle over the vegetables. Toss to mix through.
5. Roast in the preheated oven for approximately 1.5 hours, checking occasionally.