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Balsamic Marinated Eggplant

This is a vary versatile way to prepare eggplant.  It can be used on top of crackers and other canapes, in salads or mixed into pasta dishes.  The soft creamy texture of eggplant is perfect with the sour balamic dressing.

Balsamic Marinated Eggplant

What you will need

  • 475g Eggplant
  • 25ml Olive oil
  • 75ml Balsamic vinegar
  • 25g Honey
25 serves

Method

  1. Heat oven to 200C
  2. Cut the stalk off the eggplant
  3. Cut eggplant into quarters lengthwise
  4. Cut each length into 1cm slices
  5. Mix eggplant with olive oil
  6. Spread eggplant out on roasting dish 
  7. Roast eggplant for approximately 30 minutes or until soft and brown
  8. While roasting combine balsamic vinegar and honey in a saucepan
  9. Simmer balsamic and honey until reduced by 25%
  10. Remove eggplant from oven and mix with balsamic mixture thoroughly
  11. Place all into a container that just fits the entire mixture and refrigerate over night

Nutrition

Value Per serve Per 100 grams
Total Energy 67kJ 279kJ
Total Fat 1.0g 4.0g
Sat Fat 0.1g 0.6g
Carbohydrate 1.3g 5.3g
Sugar 1.3g 5.3g
Sodium 1mg 5mg

Variation:

In the picture on this page the marinated eggplant is served on our cracked pepper crackers with strained yoghurt cheese.  For strained yoghurt cheese simply line a sieve with cheese cloth or a clean tea towel and place unsweetened yoghurt into the cloth.  Put the sieve over a bowl, cover and leave overnight in the fridge.  The whey will drip through the cloth and sieve into the bowl and leave the thickened yoghurt cheese.

 

Cracked Pepper Cracker Recipe

 

 


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