Roasted Eggplant With Basil

By amaliana

Good with grilled chicken or fish, or toss with pasta

Ingredients

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

Details

Servings 4

Preparation

Step 1

Cut 2 medium eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with 1/4 cup olive oil and season with coarse salt and ground pepper. Roast at 475 until browned and tender, about 25 minutes. Toss with 1-2 tablespoons red-wine vinegar and 1 cup torn fresh basil leaves.