Roasted Mushrooms & Eggplant with Gorgonzola Dolce

  • 1 medium eggplant, cut into 1/2″ cubes
  • 3/4 lb mushrooms, stems removed and caps sliced 1/2″ thick
  • 2 red onions, cut into 1/2″ wedges
  • 1/3 cup olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 tsp fresh thyme, roughly chopped
  • 4 oz Gorgonzola Dolce, cut into 1/2″ pieces
  • Saba, for finishing

Preheat oven to 400°F.  Put eggplant in a colander and sprinkle with a couple pinches of salt, tossing to make sure the pieces are evenly seasoned.  Let sit at room temperature for 30-45 minutes until liquid beads up on the surface.  On a large rimmed baking sheet, toss eggplant with mushrooms, onions, and oil and season with salt and pepper.  Roast for 30-35 minutes or until tender, turning once.  Sprinkle vegetables with thyme and toss.  Sprinkle with Gorgonzola and roast another 2-3 minutes or until cheese begins to melt.  Transfer to plate, drizzle with Saba, and serve.