Roasted Eggplant with Basil Recipe

  • 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.

Taken from from Martha Stewart