Reviews (2) Add Rating & Review 285 Ratings 5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13 Martha Stewart Member 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. Martha Stewart Member 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.
Back to Roasted Eggplant with Basil All Reviews for Roasted Eggplant with Basil - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 roasted eggplant
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 roasted eggplant
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
roasted eggplant
roasted eggplant
Ingredients
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
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.
Reviews (2)
Add Rating & Review 285 Ratings 5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13
Martha Stewart Member 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. Martha Stewart Member 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.
Reviews (2)
Add Rating & Review 285 Ratings 5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13
Add Rating & Review
285 Ratings 5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13
285 Ratings 5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13
285 Ratings 5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13
5 star values: 33 4 star values: 69 3 star values: 113 2 star values: 57 1 star values: 13
Martha Stewart Member 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. Martha Stewart Member 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.Martha Stewart Member
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
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.
All Reviews for Roasted Eggplant with Basil
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Eggplant with Basil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
