Welcome, new readers, to The Soulicious Life and the 2nd anual Virtual Vegan Potluck. I’m thrilled to be participating! There are 105 awesome recipes full of inspiration here today. Simply use the forward and back buttons at the bottom of this post to navigate your way through the virtual buffet line and get ready for your mouth to water!
Over the years, my grandmother Viv taught me many secrets, about life, about love, and about food. I attribute all I know about Mediterranean cooking to her and our Armenian heritage. It makes me so proud to know I grew up eating hummus, tabbouleh and stuffed grape leaves (dolmades), before they ever hit the (sorta) mainstream.
Roasted Eggplant is a favorite in our family. It makes an appearance at every special occasion from birthdays to holidays, as well as anytime the garden is blossoming with this pretty purple vegetable. Garlic lovers will adore it (if you eat a piece, be sure your partner does too!), and so will anyone who appreciates a simple, easy-to-prepare appetizer with minimal ingredients.
- 2 large eggplant, sliced into 1/4″ rounds
- 1/4 c. olive oil
- 2 tsp. chopped garlic
- 1/3 c. aged balsamic vinegar (plus more to drizzle)
- 6 whole wheat pitas, sliced into triangles
Soak sliced eggplant in a large bowl of tepid, salty water for 20 minutes to remove its bitterness. Toss the eggplant a few times as they will float.
Pour eggplant rounds into a colander and rinse with warm water. Arrange in a single layer on a baking sheet and brush both sides with olive oil.
Broil on low (with oven door ajar) for 7-10 minutes or until well-browned. Flip eggplant over and repeat.
Place one layer of eggplant in a shallow dish and cover with some of the garlic and balsamic. Repeat until all eggplant, balsamic, and garlic are used up. It is important that the eggplant be drenched with balsamic! Marinate in fridge overnight.
Eat cold or at room temperature with freshly cut pita or even whole grain crackers. It also shines as the main star in a sandwich. Choose a whole wheat pita or thick, crusty bread and accompany it with roasted red peppers, red onion and arugula
What’s your favorite way to eat eggplant?
To start at the beginning of the potluck, click here.
I shared this post on Your Green Resource, Pennywise Platter, Keep it Real, Thank Your Body, Fight Back Friday, Monday Mania, Must Try Monday, Natural Living Monday, Fat Tuesday, Hearth and Soul, Tasty Tuesdays, The Gathering Spot and Tiny Tip Tuesday, Frugal Days Sustainable Ways, Health 2day and Whole Food Wednesdays.