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

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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