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Roasted Eggplant

Last Friday night my best friend planned a surprise birthday party for her husband. She asked me to bring roasted veggies. I like to think I am famous for my roasted veggies so I was happy to oblige



This platter of veggies was great for entertaining. Add deviled eggs, meats, cheeses & crackers and you are on your way to an easy get together with friends.


Eggplant

  • Pre-heat oven to 425 degrees.

  • Cut a whole eggplant into cubes with the skin, toss with olive oil, and sprinkle with salt.

  • Line a baking sheet with parchment paper.

  • Spread the cubes out on the parchment papered pan and roast in the oven for 25 min.

  • Serve with pesto

  • Sidenote, packing the pan with too many of any veggie creates a steaming effect and takes away from the golden brown color and crispiness. Cook in batches if you are preparing for several people. I did the eggplant in the oven, the tomatoes in a skillet on the stovetop, and the potatoes in air-fryer.

  • I am curious about how eggplant works in the air-fryer?!?!?!? Hmmmmmm

Basil Pesto

  • 2 cups fresh basil leaves, packed... can also add baby spinach leaves

  • 1/3 cup nuts, pine nuts are traditional but I never have those on hand. I have used walnuts, pistachios, and cashews. Keep in mind that salted nuts will effect the saltiness.

  • 3 cloves garlic, minced (about 1 tablespoon)

  • 1/2 cup extra virgin olive oil

  • 1/4 teaspoon salt, or more to taste

  • 1/8 teaspoon freshly ground black pepper, or more to taste

  • optional squeeze of lemon or splash of red wine vinegar

  • Pulse the basil/spinach, nuts and garlic in a food processor or Vitamix, add salt and pepper. While the processor is running on low add the oil until the consistency is where you want it. I like it spoonable/drizzley. Taste and season as needed.

For more veggies added to your platter check out my sheet pan veggies recipe post here.