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