BBQ Balsamic Roasted Eggplant
- 1 Japanese eggplant
- 2 tablespoons balsamic vinegar
- 1 tablespoon BBQ sauce
- ~1 tablespoon soy sauce
- 2 tablespoons olive oil
- dried herbs of choice
Step 1: Preheat oven to 400 degrees. Chop eggplant into 1-inch slices. Cut on the bias to maximize surface area.
Step 2: In a shallow bowl, combine wet ingredients and herbs. Be careful on the soy sauce, as it can have the potential to make the mixture too salty.
Step 3: Dip eggplant slices into the BBQ balsamic mixture, coating well. Arrange slices onto a greased foil-lined baking sheet.
Step 4: Roast for 20 minutes, flipping the eggplant slices midway. Eggplant should be browned (caramelized) and slightly shrunken with wrinkled skin.