Recipe Saturday: Roasted Basil Eggplant

I made this last night and knew I had to share it with all of you.

So, we’ll make it a ‘thing’.

Every Saturday, I’ll share a recipe discovery.

This will help me too. Our family lives perilously on the edge of the dark and evil ‘Dinner Rut’. This way, I have to try new stuff so I can find something marvelous to share.

This one comes from the cookbook Against the Grain by Danielle Walker. It was so good that I pretty much ate an entire eggplant by myself last night. By the way – this cookbook has a photo for every recipe (why can’t they all do that?!) and the recipes are simple covering gluten-free, dairy-free and paleo.

1 1/2 lb eggplant, cut into 1-inch cubes
3 Tablespoons melted ghee, melted bacon fat, or extra-virgin olive oil
1 teaspoon white vinegar
3/4 teaspoon sea salt
1/2 teaspoon cracked black pepper
3 Tablespoons pine nuts
1/4 cup choppe fresh basil, for garnish

1. Preheat the oven to 425 degrees Farenheit
2. In a large bowl, toss together the eggplant, ghee, vinegar, salt, and pepper. Spread in a single layer on a rimmed baking sheet or roasting pan.
3. Roast for 15 minutes, then add the pine nuts and toss to incorporate. Continue roasting for 5 minutes, untl the eggplant is tender and lightly browned and the nuts are lightly toasted.
4. Top with basil and serve.

Thank you, Danielle Walker. I never knew eggplant could taste this good.

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