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.
What you will need
Heat oven to 200C
Cut the stalk off the eggplant
Cut eggplant into quarters lengthwise
Cut each length into 1cm slices
Mix eggplant with olive oil
Spread eggplant out on roasting dish
Roast eggplant for approximately 30 minutes or until soft and brown
While roasting combine balsamic vinegar and honey in a saucepan
Simmer balsamic and honey until reduced by 25%
Remove eggplant from oven and mix with balsamic mixture thoroughly
Place all into a container that just fits the entire mixture and refrigerate over night
Per 100 grams
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.