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:
- In a large bowl, mix all ingredients until well combined, then marinate for 15 minutes.
- 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.
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