Hopvine's Marinated Roasted Eggplant (aubergine)

Total Time: 1 hr 5 mins Preparation Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 1 medium globe eggplants or 2 medium japanese eggplants
• 1/3 cup olive oil
• 3 tablespoons champagne vinegar or 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried fennel seed
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried basil, crushed before adding
• 1/2 teaspoon oregano, crushed before adding
• 1/4 teaspoon kosher salt, to taste
• 1/8 teaspoon fresh ground black pepper, to taste

Recipe

• 1 remove the peel of the eggplant. (if using japanese eggplant, it's not necessary to remove the peel.).
• 2 slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
• 3 combine remaining ingredients in a plastic airtight container.
• 4 add the eggplant pieces, cover, and shake well to coat.
• 5 chill in refrigerator for at least 1 hour.
• 6 preheat oven to 400 degrees f.
• 7 place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
• 8 keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
• 9 you can use the eggplant in various ways: put them in sandwiches, or (as i do) put the marinated eggplant pieces on your pizza along with the other veggies!
• 10 note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (i use my foreman grill), to make appetizers with them i usually use unpeeled asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.