Tom Schierlitz
Hands-On Time
10 Mins
Total Time
50 Mins
Serves 8 (makes 2 cups)

How to Make It

Step 1

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.

Step 2

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

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