This is one of those recipes where 1+ 1 = so much more! Even if you’re not usually a veggie lover, this recipe will change all that…
Smoky, savory eggplant absorbs all the tangy, fresh flavors of the basil vinaigrette to create the perfect side for grilled chicken or salmon. Or keep things vegetarian and add quinoa and lentils – you really can’t go wrong.
Roasted Eggplant with Fresh Basil Vinaigrette
September 29, 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
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.