Roasted Eggplant with Basil
This dish goes well with grilled chicken or fish, or toss with pasta.
- Servings: 4
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
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.