Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Preheat your oven to 200°C/ 390°F.
Dice up eggplant into large chunks (about 2 inch cube size).
Transfer diced eggplants into a bowl, drizzle 1 tbsp of olive oil and salt over the eggplants and mix well.
Spread out the eggplants, ensuring that all sides are well coated with olive oil.
Place a sheet of baking paper on a baking tray, and lay eggplant chunks onto the baking tray, skin side up.
Place the baking tray in the oven, at the center rack for 20 mins.
After 20 mins, remove the baking tray from the oven and flip the eggplants to flesh side up. Add the croutons to the tray and return to baking for an additional 5 mins.
Remove eggplants & croutons from the oven and let it cool for 5 mins.
In the same bowl, toss in eggplants, croutons, cherry tomatoes, and rocket leaves. Drizzle balsamic vinegar and honey and toss everything together.
Garnish with some grated parmesan.