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    ROASTED EGGPLANT WITH BASIL
    from "Everyday FoodŽ magazine"

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

    Yield: Serves 4

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    INGREDIENTS (CLICK TO BUY)

    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


    Print recipe
    PREPARATION

    1. 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.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Eggplant - $1.49/lb
     Farm Fresh, Medium
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Gefen Ground Black Pepper - $1.59/ea
     3oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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