Roasted Eggplant With Basil Recipes

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ROASTED EGGPLANT WITH BASIL

This dish goes well with grilled chicken or fish, or toss with pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5



Roasted Eggplant with Basil image

Steps:

  • 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.

Nutrition Facts : Calories 188 g, Fat 14 g, Fiber 9 g, Protein 3 g

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

ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL

Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6



Roasted Eggplant and Tomato Salad With Basil image

Steps:

  • Preheat oven to 450°F.
  • Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
  • Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
  • Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
  • Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5

2 medium firm eggplants
3 cups ripe cherry tomatoes
1/4 cup extra virgin olive oil
salt
black pepper, freshly ground
10 leaves fresh basil, shredded

BAKED EGGPLANT

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7



Baked Eggplant image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

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