1/2 cup olive oil
2 tablespoons tamari sauce (gluten-free soy sauce)
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon of garlic powder
2 eggplants, cut into 1/2-inch slices
I leave the skin on the eggplants for 2 reasons: 1. it's easier than taking the time to peel them and 2. the peel is high in fiber and anti-oxidants, helps prevent cancer and improves skins tone.
Mix together olive oil, tamari sauce, balsamic vinegar, salt and pepper in a large bowl. Toss sliced eggplants in marinade and let sit for about 30 minutes.
Preheat oven to 300 degrees and put eggplant slices on a cookie sheet. Bake for about 35-40 minutes turning them over half way through. Serve with remaining marinade.
So delicious!
