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.

(Foil fail.)

Serves 1.

2 Responses to BBQ Balsamic Roasted Eggplant

  1. Pingback: My Happy Medium « VEGeneration

  2. jodie says:

    This looks yummy. I will have to try this recipe.

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