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Roasted Eggplant with Basil

This dish goes well with grilled chicken or fish, or toss with pasta.

  • Servings: 4
Roasted Eggplant with Basil

Source: Everyday Food, June 2009


  • 2 medium eggplants
  • 1/4 cup olive oil
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons red-wine vinegar
  • 1 cup torn fresh basil leaves


  1. Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

Reviews (2)

  • miss9kitty 30 Aug, 2013

    Love this dish. I did reduce the olive oil to 2 T, lemon pepper, Old Bay (salt). Great in salads or as a side dish.

  • Heather U 1 Aug, 2013

    This is a simple, delicious way to prepare eggplant. I used champagne vinegar instead of red wine vinegar and Japanese eggplant (3 of them); it all worked really well. Nice dish for summertime when both eggplant and basil are at their best. I might reduce the amount of olive oil next time, maybe to 2 Tbsp instead of 4 just to lighten it up a tad.

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