Marinated Eggplant


1 small eggplant, sliced

2 tbsp olive oil

1/2 tsp sea salt


2 tbsp olive oil

2 tbsp red wine vinegar

1/2 tsp fresh ground black pepper

1 tsp sugar

2 sprigs fresh rosemary


In a large bowl, toss eggplant slices, olive oil and salt. Bake at 350 degrees for 25-30 minutes. Meanwhile, combine marinade ingredients in a small bowl and whisk. Remove eggplant from oven and allow to cool. Toss pour marinade and eggplant slices into a sealed container and allow to marinate overnight. Serve cold or at room temperature.

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