50 minutes OR LESS
Marukan Roasted Eggplant Agrodolce
Preheat the oven to 400°. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the eggplant into ½-inch slices. Brush both sides with olive oil and season with salt and pepper. Roast the eggplant for 30-35 minutes or until golden and soft, flipping the slices halfway through cooking. While the eggplant is roasting, make the sauce. Combine the Marukan Genuine Brewed Rice Vinegar, honey, red pepper flakes, Fresno chilies, and ¼ teaspoon salt in a small saucepan. Bring to a boil then lower the heat and simmer until the mixture reduces and become syrupy, about 8 minutes. Place the roasted eggplant on a serving platter and brush each side with the sauce. Spoon the rest of the sauce over top and sprinkle with green onions and walnuts. Enjoy!
Recipe Credit: Simply Gluten Free