Baked Eggplant Slices with Balsamic Glaze

Name: Baked Eggplant Slices with Balsamic Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 medium (12 oz) eggplant; 2 tbsp olive oil; 2 garlic cloves; 1/4 tsp kosher salt; 1/8 tsp black pepper; 2 tbsp balsamic vinegar; 1 tsp erythritol; 1 tbsp fresh basil

Tender roasted eggplant slices coated in a sweet-savory balsamic reduction, elevated with fresh herbs for a simple keto side.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

1 medium (12 oz) eggplant
2 tbsp olive oil
2 garlic cloves
1/4 tsp kosher salt
1/8 tsp black pepper
2 tbsp balsamic vinegar
1 tsp erythritol
1 tbsp fresh basil

Instructions

Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Slice eggplant into 1/2-inch thick rounds, brush both sides with 1 tbsp olive oil, and arrange in a single layer on the baking sheet. Sprinkle with 2 minced garlic cloves, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Step 3: Bake for 20-25 minutes, flipping halfway, until golden and tender.
Step 4: While eggplant bakes, combine 2 tbsp balsamic vinegar and 1 tsp erythritol in a small saucepan. Simmer over medium heat for 3-4 minutes until syrupy.
Step 5: Remove eggplant from oven, brush generously with warm balsamic glaze, and garnish with 1 tbsp chopped fresh basil.