{"id":3050,"date":"2024-04-11T08:00:00","date_gmt":"2024-04-10T22:00:00","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=3050"},"modified":"2024-10-17T11:30:44","modified_gmt":"2024-10-17T00:30:44","slug":"roast-eggplant-with-balsamic","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/vegetable-side-dishes\/roast-eggplant-with-balsamic\/","title":{"rendered":"Roast Eggplant with Balsamic Vinegar"},"content":{"rendered":"\n

A great vegetable side dish needs to deliver on two thing: 1; It must be easy to make, and 2; it needs to taste delicious. This delicious Roast Eggplant with Balsamic Vinegar side dish delivers both of those requirements with ease! It also delivers on another criteria for this day and age \u2013 it\u2019s cheap! With those three criteria being set the question I must ask it, why aren\u2019t you making this dish right now?

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Eggplant is such a fantastic Vegetable. So versatile, tasty, and easy to cook<\/h2>\n\n\n\n

In the vegetable world there aren\u2019t many ingredients that can rival Eggplant when it comes to versatility and flavor. It has such a pronounced, rich flavor when grilled or roasted that pairs well with so many different dishes, making it an ideal side dish for all occasions

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It\u2019s a very hearty vegetable too, which is why it is such a popular dish for Vegetarians as a nourishing and fulfilling dish to eat

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There are a few techniques when it comes to cooking Eggplant<\/h2>\n\n\n\n

Eggplant is not the easiest vegetable to cook. However, learning a few of the basic techniques will ensure you get the best out of this wonderful vegetable every time

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The main thing to understand with Eggplant is it has a huge amount of water content. Any ingredient that has a lot of water in it can be a challenge to cook. Especially if you are looking to try and get some kind of texture out of the dish. The first step when cooking Eggplant, which applies to almost every recipe is to remove the excess water

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This is a relatively easy step to follow. It just requires a little bit of time, and a lot of Salt! For our Roast Eggplant with Balsamic recipe the Eggplant is prepared and cooked in slices. So, once you\u2019ve sliced your Eggplant, lay them out and apply a liberal amount of Salt to each side of the Eggplant slices. You want to be sure that the Salt is applied to the fleshy part of the Eggplant, and not the skin. This is where all the moisture lives

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Leave the Eggplant for about half an hour and you will notice just how much moisture the Salt has extracted from the Eggplant! Tiny droplets of water will be visible on the surface. Simply pat these down and then add a little bit more Salt before cooking. Removing this excess water will help the Eggplants to cook, will give them a nicer texture and most importantly of all: Will give them more flavor

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Salt the Eggplant and leave it for about 30 minutes to draw out the excess moisture before cooking<\/figcaption><\/figure>\n<\/div>\n\n\n
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