Want to make fancy eggplant with wow factor… then look no further than this super tasty Oven Roasted Eggplant recipe!

Topped with a full bodied Maple Balsamic Glaze, the combination of Mediterranean flavors will leave your taste buds doing a happy dance.

Great for christmas lunch or dinner, a festive party or any time you want to cook to impress – this is a must!

 

Oven Roasted Filled Eggplant with Maple Balsamic Glaze
Servings Prep Time
2people 10mins
Cook Time
Votes: 7
Rating: 4.57
You:
Rate this recipe!
45mins
Print Recipe
oven roasted filled eggplant with maple balsamic glaze
Servings Prep Time
2people 10mins
Cook Time
Votes: 7
Rating: 4.57
You:
Rate this recipe!
45mins
Print Recipe
oven roasted filled eggplant with maple balsamic glaze
Ingredients
Servings: people Units:
Instructions
Eggplants
  1. Slice the eggplants lengthways (about 1cm/1/2 inch thick) sections, making sure that you don't cut all the way to the tail of the eggplant. You want to keep the eggplant still in one piece so it can be pushed down to form a fan shape (see video at top of this page for demo).
  2. Place the eggplants onto a baking tray lined with non-stick parchment paper.
  3. With the solid side sections of each eggplant, cut some random slits through the skin and fill with some slithered pieces of garlic.
  4. Evenly place slices of tomato into the gaps of the eggplant sections. Be sure to fan out the eggplant as you go.
  5. Evenly place the peppers/capsicums over the tomatoes and into the eggplant gaps.
  6. Preheat oven to 175C/350F.
Glaze
  1. Get a mixing bowl or large glass jar with a screw top lid and place all of the glaze ingredients (except the corn starch) in there. Stir or shake until well combined.
  2. Using a basting brush, baste the eggplants with about 1/4 to 1/2 of the glaze mixture and make sure it goes into all of the nooks and crannies of the eggplants.
  3. Place the eggplants in the oven and bake for approximately 45 minutes or until cooked to your liking.
  4. Place the left over glaze liquid and the corn starch into a small pot or pan. Prior to turning on the heat mix all of the ingredients together so that you don't end up with lumps in your glaze.
  5. Turn heat on to medium-high and stir constantly until the mixture thickens. Remove from heat and set aside until your eggplant finishes baking.
  6. Remove eggplants from oven and lift onto a plate or serving platter. I like to use a large spatula to do this.
  7. Pour any eggplant cooking juices into the glaze mixture and stir together. Drizzle over the eggplant and serve. YUM!
Recipe Notes

You could also fill these with slices of potato, zucchini and mushrooms.

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