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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) and Red Pepper Recipe
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    Roasted Eggplant (Aubergine) and Red Pepper

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs 30 mins

    30 mins

    Phil Franco's Note:

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

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    Units: US | Metric


    1. 1
      Toss eggplant with two tablespoons of salt and let drain for 1 hour. Rinse off salt and pat dry with paper towells.
    2. 2
      Preheat oven to 450°F
    3. 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. 4
      Makes 6 servings.

    Ratings & Reviews:

    • on March 16, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2006


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Eggplant (Aubergine) and Red Pepper

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 70.3
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 3782.0 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 2.7 g
    Sugars 2.9 g
    Protein 1.1 g

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