Rating: 3.18 stars
285 Ratings
  • 5 star values: 33
  • 4 star values: 69
  • 3 star values: 113
  • 2 star values: 57
  • 1 star values: 13

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (2)

285 Ratings
  • 5 star values: 33
  • 4 star values: 69
  • 3 star values: 113
  • 2 star values: 57
  • 1 star values: 13
Rating: Unrated
08/30/2013
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.
Rating: Unrated
08/01/2013
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.