Delicious & Easy

Farmers Market Feast: Roasted Eggplant with Plum Balsamic & Persian Lime Oil

Instructions

Pre-heat oven to 425 F.

Toss eggplants with olive oil and salt. Arrange on a baking sheet. Roast on the center rack for 20 minutes, or until eggplant is deep golden brown and softened. Remove and allow to cool slightly.

Arrange roasted eggplant on a serving platter. Add tomatoes, feta, and green onion, and drizzle with plum-infused balsamic vinegar and tart Persian lime olive oil.

Ingredients for

Farmers Market Feast: Roasted Eggplant with Plum Balsamic & Persian Lime Oil

1 pound baby eggplant, halved lengthwise (quartered if larger)
2 tablespoons Persian Lime extra-virgin olive oil, plus extra to garnish (feel free to substitute uninfused olive oil)
2 tablespoons Persian Lime extra-virgin olive oil, plus extra to garnish (feel free to substitute uninfused olive oil)
1 cup cherry tomatoes, halved
1/2 cup feta, crumbled
1/4 cup green onion, thinly sliced
1 tablespoon aged plum balsamic vinegar (*or substitute uninfused balsamic)

Instructions for

Farmers Market Feast: Roasted Eggplant with Plum Balsamic & Persian Lime Oil

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