Roasted Eggplant Agrodolce
Servings: 6 servings
Calories: 201kcal
Ingredients
- 2 medium eggplants (about 1 pound each)
- ¼ cup olive oil
- Kosher or fine sea salt
- Black pepper
- ¾ cup Marukan rice vinegar
- ¼ cup honey
- ½ teaspoon crushed red pepper flakes
- 2 Fresno chilies , seeded and sliced
- 2 green onions , sliced
- ¼ cup toasted walnuts , chopped
Instructions
- Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Slice the eggplant into ½-inch slices. Brush both sides with olive oil and season with salt and pepper. Roast the eggplant for 30-35 minutes or until golden and soft, flipping the slices halfway through cooking. While the eggplant is roasting, make the sauce.
- Combine the vinegar, honey, red pepper flakes, Fresno chilies, and ¼ teaspoon salt in a small saucepan. Bring to a boil then lower the heat and simmer until the mixture reduces and become syrupy, about 8 minutes.
- Place the roasted eggplant on a serving platter and brush each side with the sauce. Spoon the rest of the sauce over top and sprinkle with green onions and walnuts.
Nutrition
Calories: 201kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 401mg | Fiber: 5g | Sugar: 17g | Vitamin A: 175IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg