Roasted Eggplant with Basil

by Anne Bennett on August 9, 2016

Roasted Eggplant

Watch the eggplant toward the end of roasting time. They should be well-browned but not burned.

There is truth in truisms and here’s an example: sometimes the simplest ideas turn out to be the best. Take this eggplant recipe. When I first saw it on Martha Stewart’s web site, I didn’t think much of it. You cut up some eggplant, toss them with olive oil, roast them and then sprinkle on red wine vinegar and chopped basil. Big deal.

Turns out it was a very big deal, an inspiration in fact. How so few ingredients could deliver such complex, delicious flavor was a very pleasant surprise. Make this and serve it with chicken or fish or even mix it into pasta. You won’t be disappointed.

BTW, the recipe calls for 2 Tbsp. of olive oil, which I used, but if you want to cut the WW SmartPoints by two, you could use only 1 Tbsp.  I added some halved cherry tomatoes halfway through the eggplant’s roasting time, because eggplant and tomatoes are a match made in culinary heaven and I just couldn’t resist.

1 medium eggplant, cut into 1-inch cubes
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
Fresh basil, chopped

Preheat oven to 425 degrees F. On a rimmed baking sheet, toss eggplant with olive oil and season with salt and pepper. Roast until well-browned and tender, about 25 minutes. Toss with red-wine vinegar and basil leaves.

Serves 2
WW SmartPoints per serving: 4

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{ 1 comment… read it below or add one }

Michael Boyd August 28, 2016 at 3:44 pm

Anne, Thank you for the very easy (and I mean very easy) recipe. Living in Italy, the challenge is to eat in and not go out for their amazing food.
I’ve got to tell you, this simple recipe would do well in my town-Cortona. Fresh veggies are a constant offering here.
This morning, I walked across the Piazza Republicaff to the weekly open-air market that covers two piazzi and bought a beautiful, locally grown eggplant and very fresh basil.
I also added some fresh tomato as you suggested but I added one more amazing ingredient; a fungo porchino. The porcini are abundant and fresh now so how could I rsist?
I could not and did not. Fantastic!
I love this eggplant dish and will now serve it to others.
No wonder I love Now, come to Italy and share your magic.

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