2 medium eggplant, cut into 1/2” rounds
1/4 cup olive oil, or more
1/2 cup mixed fresh herbs, roughly torn
3-4 Tablespoons balsamic vinegar
salt and freshly ground pepper to taste
1/4 cup grated hard cheese (optional)
Preheat oven to 400 degrees. Coat eggplant
rounds with olive oil. Place in one layer
on baking sheets.
Bake 20-30 minutes, turning eggplant
at least once. Cooked eggplant will be golden
brown with a creamy interior.
Layer eggplant with herbs, vinegar and
Cover and allow to sit at room temperature
for at least 15 minutes before serving.
Refrigerate leftovers—tastes great cold!
Copyright © 2010 Stefanie Samara Hamblen