Roasted Eggplant and Shallots With Marjoram-Red Wine Vinaigrette

By

22 likes 13 klips

A vegan-friendly side dish that's earthy and tangy.

gYC3tZA07j Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT40M
Roasted Eggplant and Shallots With Marjoram-Red Wine Vinaigrette

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Preheat oven to 425F.

Preheat oven to 425F.

Step 2

Transfer sliced eggplants and shallots to a nonstick rimmed baking pan or a parchment paper lined baking pan. Drizzle 1/4 cup of olive oil on top. Season with the 1/2 teaspoon salt and black pepper (to taste).

Transfer sliced eggplants and shallots to a nonstick rimmed baking pan or a parchment paper lined baking pan. Drizzle 1/4 cup of olive oil on top. Season with the 1/2 teaspoon salt and black pepper (to taste).

Step 3

Roast for 25-30 minutes until browned.

Roast for 25-30 minutes until browned.

Step 4

Whisk together the last 6 items on the ingredient list (1/3 cup olive oil, marjoram...) until incorporated.

Whisk together the last 6 items on the ingredient list (1/3 cup olive oil, marjoram...) until incorporated.

Step 5

Transfer hot roasted eggplants onto a platter (sometimes I like to divide them onto individual dishes). Drizzle desired amount of dressing onto the eggplants and serve immediately.

Transfer hot roasted eggplants onto a platter (sometimes I like to divide them onto individual dishes). Drizzle desired amount of dressing onto the eggplants and serve immediately.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Roasted Eggplant and Shallots With Marjoram-Red Wine Vinaigrette

Roasted Eggplant and Shallots With Marjoram-Red Wine Vinaigrette

By anniew

A vegan-friendly side dish that's earthy and tangy.

Prep Time

10 min

Cook Time

30 min

Wait Time

--

Ingredients

Serves 4

Instructions

Preheat oven to 425F.

Step 1

Preheat oven to 425F.

Transfer sliced eggplants and shallots to a nonstick rimmed baking pan or a parchment paper lined baking pan. Drizzle 1/4 cup of olive oil on top. Season with the 1/2 teaspoon salt and black pepper (to taste).

Step 2

Transfer sliced eggplants and shallots to a nonstick rimmed baking pan or a parchment paper lined baking pan. Drizzle 1/4 cup of olive oil on top. Season with the 1/2 teaspoon salt and black pepper (to taste).

Roast for 25-30 minutes until browned.

Step 3

Roast for 25-30 minutes until browned.

Whisk together the last 6 items on the ingredient list (1/3 cup olive oil, marjoram...) until incorporated.

Step 4

Whisk together the last 6 items on the ingredient list (1/3 cup olive oil, marjoram...) until incorporated.

Transfer hot roasted eggplants onto a platter (sometimes I like to divide them onto individual dishes). Drizzle desired amount of dressing onto the eggplants and serve immediately.

Step 5

Transfer hot roasted eggplants onto a platter (sometimes I like to divide them onto individual dishes). Drizzle desired amount of dressing onto the eggplants and serve immediately.

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