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Side dishe for 8

Roasted Eggplant

Salted eggplant roasts with olive oil, basil, and garlic powder until tender and lightly browned.

$0.65per serving $
70 minstart to table
8servings

AmericanVegetarianVeganDairy-freeGluten-freeLow-carbBudgetSide dishesCold-weather comfortWinter

Ingredients

  • 2 large eggplants
  • salt
  • 1/4 cup olive oil
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • chopped fresh parsley (optional)

Steps

  1. Cut the eggplants into 1-inch cubes and sprinkle them with salt.
  2. Let the eggplant stand in a colander for 20 minutes, then pat it dry.
  3. Heat the oven to 425 F and line a large baking sheet with the eggplant.
  4. Toss the eggplant with olive oil, dried basil, and garlic powder.
  5. Roast for 35 to 40 minutes, turning once, until tender and browned.
  6. Sprinkle with fresh parsley and let it cool for 5 minutes.

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