Description
A delightful dish featuring roasted eggplant rounds topped with a sweet and tangy cranberry-honey mixture, perfect as an appetizer or side dish.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup honey
- 1 tablespoon balsamic vinegar
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the eggplant rounds with olive oil, salt, and black pepper until evenly coated.
- Arrange the eggplant slices in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
- While the eggplant is roasting, combine the dried cranberries, honey, and balsamic vinegar in a small saucepan over low heat. Stir until warmed through and cranberries are plump, about 5 minutes.
- Once the eggplant is done, remove it from the oven and drizzle the cranberry-honey mixture over the top.
- If using, sprinkle crumbled feta cheese over the eggplant rounds and return to the oven for an additional 5 minutes.
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- For a spicy kick, sprinkle red pepper flakes over the eggplant before roasting.
- Try substituting maple syrup for honey for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg