Roasted Eggplant (Aubergine) and Red Pepper

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Total Time
2hrs
Prep
1 hr 30 mins
Cook
30 mins

Adapted from a recipe given in Gourmet Magazine. Active time: Start to finish: 2 hr

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Ingredients

Nutrition

Directions

  1. Toss eggplant with two tablespoons of salt and let drain for 1 hour. Rinse off salt and pat dry with paper towells.
  2. Preheat oven to 450°F
  3. Toss vegetables with garlic, oil, 3/4 tsp salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack and stir in basil.
  4. Makes 6 servings.
Most Helpful

4 5

This is very good; however, there is no way it will serve 6. I got 3 nice servings that went very well with Grilled Swordfish Steaks. I did not have fresh basil but did stir in some fresh oregano. The vegetables were crisp tender in about 15 minutes.

5 5

Wow, Dh practically inhaled this. He even ate most of my portion (with my permission). I only used 1T of oil and 1/4tsp of salt. This was a hit with the guy at my house, Phil.

5 5

We loved this and found it a perfect use of fresh from the garden veggies. The flavors are superb and I'll make this again & again. I was lucky enough to have very small eggplant so simply sliced into thin lengthwise thirds. I also added a few tiny gold potatoes, a yellow squash, and a handful of green beans to the pan. Yum! Thank you for sharing the recipe!