Either type of eggplant can be used: the aubergine (big fat eggplant, usually sold by itself) or the Chinese eggplant (long slender eggplant, usually sold by the pound).
Preheat oven to 400 F.
Ingredients
1 medium aubergine eggplant or 3 Chinese eggplants, sliced
2 tbsp olive oil
water
aged balsamic vinegar
sesame oil or toasted sesame oil
1 medium aubergine eggplant or 3 Chinese eggplants, sliced
2 tbsp olive oil
water
aged balsamic vinegar
sesame oil or toasted sesame oil
Directions
Wash and remove stem(s) from eggplant.
Slice eggplant into half inch strips or cubes. Toss with olive oil. Place eggplant in baking dish.
Add about a half inch or less of water to the baking dish. This is so that the bottom and edges of the eggplant don't burn.
Bake for 45 minutes.
Toss baked eggplant with balsamic vinegar and sesame oil. Serve as you would a vegetable side dish.
