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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

 

"Very well, I will marry you if you promise not to make me eat eggplant." -Gabriel García Márquez, Love in the Time of Cholera

The refrigerator light goes on...

This side dish is so simple and quick but really delicious. The eggplant takes on a lovely creamy texture when roasting and the sauce brings salty, sweet, and umami flavors to really round out the recipe. Try this technique with yellow squash or zucchini.

 
 

Balsamic Lacquered Eggplant



Servings: 2 | Serving size = 4 ounces eggplant

Cooking time: 30 minutes

This recipe can easily be multiplied, makes very good leftovers, and is great on sandwiches or in salads.

1 Tbsp. olive oil (divided)
2 small eggplant (sliced in half lengthwise)
3 tsp. balsamic vinegar
2 tsp. maple syrup
1/16 tsp. salt
1 tsp. reduced sodium soy sauce or gluten-free tamari sauce

Balsamic Lacquered (Glazed) Eggplant recipe from Dr. Gourmet

Place a large skillet in the oven and preheat the oven to 375°F.

When the oven is hot, add 2 teaspoons of olive oil to the pan and swirl to coat.

Add the eggplant, cut side down.

Place the pan in the oven and roast for 10 minutes.

While the eggplant is roasting mix the remaining 1 teaspoon olive oil in a small bowl with the vinegar, maple syrup, salt, and soy sauce.

After the eggplant have cooked for 10 minutes, turn them over.

Use a spoon and gently spread the sauce over the top of the eggplant. Use about half of the sauce and then return the pan to the oven.

After roasting for 5 minutes, repeat the process of coating the eggplant with the remaining sauce.

Roast for another 5 minutes and serve.

Nutrition Facts

Serving size = 4 ounces eggplant

Servings = 2

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Amount Per Serving

Calories 115 Calories from Fat 84
  % Daily Value
Total Fat 7g
    Saturated Fat 1g 4%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 185mg 8%
Total Carbohydrates 13g 10%
    Dietary Fiber 5g 20%
    Sugars 9g
Protein 2g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 3%
Vitamin K 10mcg Potassium 397mg
Magnesium 26mg