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

Ingredients

  • 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

Directions

  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.

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