Ingredients:
1 medium globe eggplants or 2 medium Japanese eggplants
1/3 cup olive oil
3 tablespoons champagne vinegar or 3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried fennel seeds
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil, crushed before adding
1/2 teaspoon oregano, crushed before adding
1/4 teaspoon kosher salt, to taste
1/8 teaspoon fresh ground black pepper, to taste
Directions:
Remove the peel of the eggplant. (If using Japanese eggplant, it’s not necessary to remove the peel.).
Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1″x2″ strips).
Combine remaining ingredients in a plastic airtight container.
Add the eggplant pieces, cover, and shake well to coat.
Chill in refrigerator for at least 1 hour.
Preheat oven to 400 degrees F.
Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
Keep the eggplant pieces refrigerated in an airtight container until you use them; they’ll keep for up to 3 or 4 days.
You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.
Servings: 4-6
Time preparation: 65 min.
Time total: 65 min.