Roasted Fairytale Eggplant and Miniature Tomatoes

For a simple recipe using gorgeous fairytale eggplants, roast them with miniature tomatoes, olive oil, balsamic vinegar, and salt and pepper. They lose their lovely purple color in the oven, but they certainly don't lose their amazing texture or flavor. It's perfect with fish and a whole grain like sorghum, wild rice, farrow, or quinoa. This scrumptious meal is a piece of cake to make--although much more nutritious than cake!   SaveSave SaveSave SaveSave SaveSave
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Ingredients

1 Ib fairytale eggplant, cut lengthwise or round slices 1 Ib miniature tomatoes (about 3 cups) 1 tbsp olive oil 2 tbsp balsamic vinegar kosher or sea salt pepper, freshly ground

Directions

1) Heat oven to 450 degrees. Prepare a sheet pans with a edge with silicon baking mats, parchment paper, or foil.
2) Cut off stem and slice fairytale eggplants in half lengthwise. Toss eggplant halves and tomatoes with 1 tablespoon each olive oil and balsamic vinegar and salt and pepper in a mixing bowl.
3) Spread coated vegetables onto a sheet pan so vegetables are in a single layer. Place pan in preheated oven to roast for about 15 minutes or until tender and slightly charred. Sometimes I'll finish the vegetables with a quick broil for a little more browning, but it's not necessary.
4) Finish with 1 more tablespoon of balsamic vinegar and salt and pepper to taste. Serve warm. Eat with fish and a whole grain like wild rice, sorghum, quinoa, or farrow. Enjoy!