Roasted Eggplant (Aubergine) and Red Pepper

READY IN: 2hrs
Recipe by Phil Franco

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

Top Review by PaulaG

This is very good; however, there is no way it will serve 6. I got 3 nice servings that went very well with recipe #57135. I did not have fresh basil but did stir in some fresh oregano. The vegetables were crisp tender in about 15 minutes.

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.

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