Seasoned Eggplant slices

Seasoned Eggplant slices. image: Essy Roz

This is a salad that I make for us every single week.
It completes every bite –
A quick morning bite,
A noon bite,
Even the 4:30 snack bite,
And also a good dinner bite.

When Noi first started growing eggplants in the beds in our garden I fell in love with this beautiful vegetable.
It can soak any flavor that you add to it and will turn into marvelous and indulging clouds of flavor. 

Since then I’ve been making my baked eggplant salad every week,
We’re all in love with it and enjoy its marvelous bite.
Making it is the easiest thing in the world,
And it indulges us for a few wonderful and tasty days.

This is a quick and very tasty recipe,
That helps us to add more vegetables to our daily menu,
And enjoy every bite we choose to match these marvelous eggplants with.

Happy and joyful eggplant days to us all 🙂

Seasoned Eggplant slices. image: Essy Roz

Seasoned Eggplant slices. image: Essy Roz

Seasoned Eggplant slices

Ingredients:

• 2 eggplants

For the sauce:

• 3 tablespoons olive oil
• 3 tablespoons white balsamic vinegar / white vinegar / apple cider vinegar
• ½ teaspoon salt
• 1 teaspoon garlic powder / 2 crushed garlic cloves
• 2 tablespoons maple syrup (For alternatives, have a look at “A little extra From Me”)
• Lemon zest out of half a lemon

Steps:

1. Preheat the oven to 355°F (180°C) on turbo mode and line a baking pan with parchment paper.
2. Cut the eggplants into medium size slices, not too thick.
3. Spray olive oil on the parchment paper and place the eggplant slices one next to the other. Spray more olive oil on the eggplant slices and place another parchment paper on top without sealing it.
4. Put in the oven and bake for between 15-20 minutes until the bottom of the eggplants turns brown.
5. Remove the top parchment paper, flip the eggplant slices and bake for another 10 minutes until it turns brown.
6. Take the eggplant slices out of the oven and cool them down.
7. Move on to the sauce: in a bowl put all the sauce ingredients, olive oil, vinegar, salt, garlic powder, maple syrup and lemon zest and mix well.
8. Build the salad: I like building it straight in its box. Pour a little of the sauce at the bottom of the box, place a layer of baked eggplant slices, pour some more of the sauce, place another layer of eggplant slices and so on until the box is full.

And that’s it, they’re ready 🙂

A little extra from me:

• The salad is insanely good straight after you make it, but after one night in the fridge the taste becomes dreamy.
• Can be kept in a sealed box in the fridge for up to 5 days.
• I recommend using a clean fork every time you take a bite straight out of the eggplants box.
• This salad can also be made with slices of sweet pepper / zucchini / baked courgette, following exactly the same steps for baking the eggplants.
• Maple syrup can be substituted for honey / agave syrup / date honey or a teaspoon of sugar.
• Garlic is dispensable in this recipe for whomever doesn’t like it as much, although it’s not very noticeable and fits very well.

The eggplant before slicing. image: Essy Roz

The eggplant is sliced ​​into the exact thickness. image: Essy Roz

Spray olive oil on the baking paper. image: Essy Roz

Lay down the eggplant slices and spray again with olive oil. image: Essy Roz

Place baking paper over the eggplant slices without sealing and place in the oven. image: Essy Roz

Eggplant slices after baking. image: Essy Roz

The sauce for the eggplant slices is ready. image: Essy Roz

We will build our box of spicy eggplant slices. image: Essy Roz

After the sauce layer let’s lay a layer of eggplant slices. image: Essy Roz

Seasoned Eggplant slices are ready. image: Essy Roz

Seasoned Eggplant slices. image: Essy Roz

Seasoned Eggplant slices. image: Essy Roz