Roasted Eggplant with Roasted Peppers and Fresh Basil
Recipe Center

Roasted Eggplant with Roasted Peppers and Fresh Basil
Roasted Eggplant with Roasted Peppers and Fresh Basil
Ingredients
1 large globe eggplant, cut into 1/2-inch rounds
4 tbsp. California Olive Ranch Olive Oil
4 tbsp. balsamic vinegar
3 tbsp. fresh lemon juice
3 cloves garlic, minced
Salt and pepper to taste
1 cup torn fresh basil leaves
1/2 cup julienned roasted red peppers
3 tbsp. California Olive Ranch Extra Virgin Olive Oil
1 tsp. red chili flakes
Directions

Prep: 10 minutes, Cook: 25 to 30 minutes, Serves: 4

1. Preheat oven to 400?F. Place eggplant rounds on foil-lined baking sheet.

2. Combine vinegar, lemon juice, garlic, salt and pepper in a small mixing bowl. Mix well, then drizzle onto eggplant rounds. Bake for 25 to 30 minutes.

3. Place eggplant on a platter and top with roasted red peppers, extra virgin olive oil, basil and chili flakes.

Nutritional Information:
321 calories, 2 g protein, 27 g total fat (4 g sat., 0 g trans), 19 g carbohydrate, 5 g fiber, 10 g sugar, 0 mg cholesterol, 195 mg sodium, 12 points