Prep time: 10 min * Cook time: 60 minutes * Yield: 6 servings
1 medium sized eggplant, sliced
1/8 cup extra-virgin olive oil
1 large steak tomato, sliced
1 cup of goat cheese, crumbled
Balsamic Caramelized Onions:
2 yellow onions, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup brown sugar
2/3 cup aged balsamic vinegar
1/4 cup aged balsamic vinegar
Preheat oven to 350°F.
On a baking sheet, place the sliced eggplant. Pour 1/8 cup of olive oil in a small bowl and brush both sides of the eggplant slices with oil.
Roast the eggplant slices for 45 minutes (flip slices over every 15 minutes).
While eggplant is roasting, make the onions. In a medium skillet over medium heat, heat olive oil. Add onions and cook, stirring often, until starting to soften (about 10 minutes).
Add brown sugar and 2/3 cup balsamic vinegar to the frying pan and stir. Reduce heat to medium-low and continue to cook, stirring often, until deep golden and a jam like consistency, 45 to 60 minutes.
Deglaze the pan: Remove onions from pan and pour 1/4 cup balsamic vinegar. As the liquid bubbles, scrape up the fond and reserve glaze to pour over stacks.
Create your stack: layer 1 eggplant slice, 1 tomato slice, 1/8 cup of onions, 1 slice of eggplant, 1/8 cup of onions, a sprinkle of goat cheese, 2 tablespoons of balsamic glaze (bottom to top).
Per serving (per stack): Calories 237; Total fat: 12g; Saturated fat: 2g; Cholesterol: 7mg; Sodium: 66mg; Carbohydrates: 28g; Fiber: 6g; Sugar: 2g; Protein: 5g.
Tip: You can’t rush true caramelized onions. Making them at home is simple but requires patience. The sugars trapped inside the onion layers caramelize steadily with time and a medium-low heat. Try this quick and easy intermittent fasting recipe for weight loss now!