Roasted Balsamic Eggplant

When we moved into our house we noticed that most of our neighbors are either older than us or already have multiple children, so there wasn’t really anyone we thought we could be friends with easily. They’re all very nice neighbors, but mostly they are in different walks of life than we are. We have had a hard time since moving back to NJ making new friends. Anthony has a few co-workers that he’s friends with, but that’s about it, so we were hoping once we moved to our new house we would be able to make some new friends.

Where we live you are able to walk to a lot of shops, bars and restaurants so it would be nice to have friends to go out with easily! A few weeks ago we got new neighbors right across the street and they’re a young married couple with no kids! We’re so excited. Hopefully we get along well and have people to hang out with on weeknights. We’ve hung out a few times now, so I’m hopeful.

This has nothing to do with eggplant, but this eggplant is delicious! I honestly didn’t think I liked eggplant until having this and I’m still not convinced I like eggplant except for this recipe. It’s definitely worth a try and if you don’t want to turn your oven on, you can grill the eggplant until it’s cooked. If I get any eggplant from my garden I will definitely be making this!


Roasted Balsamic Eggplant

Yields – 4 servings

Prep time – 10 minutes

Cook time – 20 minutes


  • 1 large eggplant
  • 2 TBSP balsamic vinegar
  • 2TBSP olive oil
  • salt and pepper to taste


  1. Preheat the oven to 425 degrees.
  2. Slice the eggplant into 1/4 inch slices.
  3. Mix your salt, pepper, balsamic vinegar and oil in a bowl.
  4. Brush the eggplant with the balsamic vinegar mixture.
  5. Bake for 10 minutes on each side of the eggplant.
  6. Slice into bite sized chunks and eat!
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