Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      45

      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

      55

      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

      55

      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

    Advertisement

    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
    60%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 3782.0 mg
    157%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 2.9 g
    11%
    Protein 1.1 g
    2%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites