Baked Eggplant

This is a tasty dish that can be served anytime, but its ‘meaty’ texture and flavor makes it absolutely perfect for a turkey replacer on Thanksgiving day. Goes great with Mixed Vegetables, Scottish Stuffing, and Cranberry Sauce.

Ingredients:

• 1 medium onion, finely diced
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar*
• 2 tablespoons fresh minced rosemary
• 1 tablespoon fresh minced thyme
• 1 tablespoon freshly ground black pepper
• 1 large eggplant, peeled and cut into 1/2-inch cubes

Directions:

1. In a large bowl, mix all ingredients until well combined, then marinate for 15 minutes.
2. Place the mixture on a large nonstick baking sheet in a single layer, and bake on the top rack of a preheated 400° oven for 30 minutes, or until eggplant is soft. Serve hot on a platter with a serving spoon.

Yield:
Makes 4 servings.

*Balsamic vinegar is gluten-free. In fact, vinegar in general is gluten-free, other than malt vinegar. However, people with celiac disease and gluten sensitivity may want to do without balsamic vinegar, since there is a small possibility of it being contaminated from having been aged in wood casks sealed with a paste made from wheat or rye flour. Choose a different vinegar if necessary, such as apple cider vinegar, and contact the manufacturer to be sure that it’s gluten-free.