Roasted Eggplant, Tomatoes and Peppers
Active Time: 10 minutes | Total Time: 1 hour 10 minutes | Serves 4 | Vegan | Gluten Free
- 2 pints grape tomatoes
- 1 red bell pepper, sliced
- 6 cloves garlic, smashed
- 6 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 medium eggplants
- 16 leaves fresh basil, torn
Heat the oven (with the oven rack in the middle) to 400°F.
On a rimmed sheet pan, combine the tomatoes, bell pepper, garlic, 4 tablespoons of the oil, ½ teaspoon of the salt, ⅛ teaspoon of the pepper, and the crushed red pepper. Using your hands, toss together and spread into a single layer.
Cut the eggplants in half lengthwise. Use the tip of your knife to score the flesh in a crosshatch pattern without cutting through the skin. Brush the flesh with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Nestle them in the tomato-bell pepper mixture, flesh side down.
Roast until the eggplants are very tender and the tomatoes have burst and shriveled, about 1 hour. Sprinkle with basil and serve.
This recipe was printed from: