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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.
Posted in: Appetizers, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Sides, Spring, Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
