Special Diet Information

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

This recipe is safe for those who are lactose intolerant.

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.


"Gleaming skin; a plump elongated shape: the eggplant is a vegetable you'd want to caress with your eyes and fingers, even if you didn't know its luscious flavor." -Roger Verge, Chef

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 taste of the recipe. You can use this technique with yellow squash or zucchini also.

Scoring the eggplant in the diamond pattern helps it to absorb some of the glaze. Beyond making the eggplant prettier, it also helps it to cook a bit faster.


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.

Balsamic Lacquered Eggplant recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 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

Place a baking sheet in the oven and preheat to 400°F.

Carefully score the cut side of eggplant in a diamond pattern. Cut about 1/2 inches deep into the flesh of the eggplant.

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 has 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 10 minutes, repeat the process of coating the eggplant with the remaining sauce.

Set the oven to broil and cook for another 3 to 5 minutes and serve.


Nutrition Facts

Serving size: 4 ounces eggplant

Servings: 2

Amount Per Serving

Calories 110 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 7%
Total Carbohydrates 13g 5%
    Dietary Fiber 3g 12%
    Sugars 9g
Vitamin A 0% Vitamin C 3%
Calcium 0% Iron 2%
Vitamin K 8mcg Potassium 400mg