About
This simple yet flavorsome eggplant is coated in olive oil and balsamic vinegar with a sprinkling of fresh rosemary and tangy Parmesan.
This is a great side to grilled meats or an addition to a Mediterranean sharing platter.
Ingredients
- 2 teaspoon rosemary, fresh
- 2 tablespoon, grated parmesan cheese
- 1 small eggplant
- 1 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the eggplant lengthways into 4 strips of an even thickness and score across the eggplant flesh.
- Mix together the balsamic and oil and brush all over the eggplant.
- Finely chop the rosemary and sprinkle over the eggplant along with the salt and pepper. Arrange on a shallow oven tray and bake for 15 minutes until tender.
- Remove the eggplant from the oven and sprinkle over the grated parmesan.
- Return the eggplant to the oven and bake for a further 5 minutes to soften the cheese and caramelize the edges of the eggplant.
Nutrition Facts
- Servings: 4
- Calories: 81.9kcal/342.5kJ (per serving)
- Fat: 4.5g (per serving)
- Carbs: 9.5g (per serving)
- Protein: 2.1g (per serving)
