Harmonious Homestead

What's This?
Serving size 8
Prep Time
Total Time

Because flavors are concentrated in this recipe, high-quality ingredients are key!


1 lb medium sized eggplant, sliced into 1/2 inch rounds2 Tbsp salt¼ cup balsamic vinegar¼ cup honey½ cup olive oil½ ground white pepper


1. Place eggplant slices in a large colander sitting inside a bowl to collect drips.
2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 – 60 minutes. Meanwhile, preheat the oven to 350 degrees F.
3. Squeeze each slice to remove the maximum amount of liquid, brushing off excess salt grains.
4. Place slices in a single layer on a cookie sheet. Drizzle with a few tablespoons of the olive oil.
5. Bake for 30 minutes or until slightly browned.
6. Whisk together honey, vinegar, oil and white pepper in a small glass or ceramic container.
7. Add eggplant to the marinade and gently stir to be sure all pieces are covered. Let stand at room temperature for 4-8 hours.
8. Serve with toast points or bread rounds. Leftovers can be kept covered in the refrigerator for up to one month but always bring to room temperature before serving.

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Tags: Side Dish, Appetizer, Vegetarian, Eggplant, Vegetable, Roasting, Dinner Party, Fall

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