Roasted Eggplant with Fresh Basil Vinaigrette
September 28, 2017
Eggplant is a superhero full of fiber and disease-fighting phytonutrients. I love it here, roasted and dressed with this irresistible basil vinaigrette.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
1FOR ROASTED EGGPLANT:
2Preheat the oven to 450°F. Lightly dampen a paper towel with a small amount of olive oil and wipe the rimmed baking sheet with it.
3Combine the eggplant, the 1 tablespoon of oil, basil, salt, and pepper in a large bowl and toss well to coat.
4Place the eggplant on the prepared baking sheet. Roast until lightly browned and tender, about 20 to 22 minutes.
5Transfer the eggplant to a bowl; and the basil vinaigrette and toss well. Serve warm or at room temperature.
6FOR BASIL VINAIGRETTE DRESSING:
7Combine the vinegar, basil, mustard, monk fruit extract, salt, and pepper in a small bowl.
8Slowly whisk in the oil until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.