Rachael Finch

Balsamic + herb eggplant halves

Great as a side dish for a main meal or to simply eat on their own as a snack on a cold, cosy day.

Ingredients (serves 2)
2 eggplants
1/2 cup chopped flat leaf parsley
Olive oil (can use coconut oil)
Balsamic vinegar
handful of parmesan cheese
S+P

Method
1. Slice eggplants in half and place on baking tray.
2. Spray or brush with olive oil and drizzle with balsamic vinegar.
3. Season with salt & pepper and spread parsley over eggplant evenly.
4. Bake in oven 40mins 180 degrees. When eggplant is 5mins away from being ready, place parmesan cheese on top and finish baking!

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