Rating: 3 stars
45 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 15
  • 2 star values: 13
  • 1 star values: 2
  • 45 Ratings
Dawn Perry

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Credit: Tom Schierlitz

Recipe Summary

hands-on:
10 mins
total:
50 mins
Yield:
Serves 8 (makes 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Place the eggplants cut-side down on a rimmed baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop out the flesh from the eggplants and roughly chop.

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  • In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.

Nutrition Facts

15 calories; fat 1g; sodium 46mg; carbohydrates 2g; sugars 1g; fiber 1g; calcium 4mg.
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