I’ve always been a huge fan of eggplant…it reminds me of my Pop Pop, my father’s father, who made the most amazing eggplant parm I have ever tasted.  Giving his recipe a bit of a twist minus the gluten and dairy, I decided to whip up this tasty eggplant dish last night after purchasing four beautiful purple eggplants and a fresh orange from my corner farm stand.


  • 4 medium Eggplants
  • 6 cloves garlic, minced
  • 3 Tbsp. Olive oil
  • 2 Tbsp. White balsamic vinegar
  • 4 Fresh basil leaves, chopped
  • 2 tsp. Chili powder
  • 2 tsp. freshly grated orange peel
  • Juice from 1 fresh medium orange
  • Greek yogurt
  • Sea Salt and freshly ground white pepper, to taste


  • Heat oven to 375 degrees.
  • Slice eggplants lengthwise.
  • Sprinkle with sea salt and set aside for 15 minutes.
  • In a medium bowl combine chili powder, orange zest, orange juice, balsamic vinegar, garlic, and olive oil.
  • Brush the olive oil mixture on the eggplants.
  • Roast in the oven for 30 minutes.
  • When eggplants are soft, remove from oven and place on a serving dish with a dollop of Greek yogurt on top.
  • Sprinkle with basil, additional sea salt and pepper; serve immediately.

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  1. Sounds fantastic. I’m definitely a late comer to liking eggplant. But now it’s one of my favorites. I especially love middle eastern eggplant dishes and dips.

  2. I’m interested in why you use white balsamic vinegar – is it better for you or different than regular dark balsamic vinegar?

    1. Great question, Adelaide…I actually just recently discovered white balsamic within the past few years on a trip to Italy and I can’t resist the delicious flavor….for some reason my taste buds (and eyes) tend to prefer a light-colored vinegar, however, I do enjoy regular balsamic with many meals….For this dish, I opted for the white balsamic as it was what I was in the mood for last night…and it certainly hit the spot!

      I hope you enjoy this recipe!!!! Can’t wait to see you Monday night for dinner.