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.