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Roasted Eggplant and Tomato




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 eggplant
1-2 tomatoes
1-2 head roasted garlic
1-2 tablespoon balsamic vinegar
1-2 tablespoon olive oil
1-2 teaspoon honey or maple syrup
1-2 sprig basil leaves (optional)

Recipe



1Take your bulb of garlic and chop the tops off so that they are slightly open. Drizzle with olive oil and salt and bake in the oven at 400°F for 15-20 minutes until golden brown and soft to the touch. You can do this ahead of time.

2Preheat your oven on bake at 350°F, oil the bottom of your baking dish.

3Separate the garlic and mash it up into a paste.

4Slice your eggplant into steaks and your tomatoes into thin slices.

5Spread the roasted garlic onto the eggplant covering each piece, top with basil leaves if desired. Over lay with tomato slices and drizzle with balsamic vinegar, honey or maple syrup, and olive oil. Top with salt and pepper.

6Top with parmesan, asiago, or fontina if desired.

7Place in the oven for 15-20 minutes until brown and soft.

8Enjoy!

9For the Vegan option use Maple Syrup.