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ROASTED EGGPLANT WITH BASIL
from "Everyday Food® 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


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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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Latham Farms Local Eggplant - $1.49/lb
 
 
  Gotham Greens Local Basil - $3.99/ea
 1oz, Local
 
You May Already Have
  Morton's Coarse Kosher Salt - $2.99/ea
 48oz
 
  Gefen Ground Black Pepper - $2.69/ea
 3oz
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25oz
 
  Roland Aged French Red Wine Vinegar - $3.69/ea
 16.9oz
 
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