Balsamic-Roasted Eggplant

If you love roasted vegetables, you’ll love this balsamic-roasted eggplant. You can cook it with or without the cherry tomatoes.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x11-inch casserole dish with cooking spray.

Step: 2

Layer eggplant in the bottom of the prepared pan; sprinkle onion and tomatoes on top. Drizzle with balsamic vinegar and sprinkle with kosher salt.

Step: 3

Bake in the preheated oven until caramelized, about 1 1/2 hours, stirring once or twice during cooking time.

Per Serving: 84 calories; protein 2.6g; carbohydrates 19.6g; fat 0.6g; sodium 115.9mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .