Recipes / Eggplant

Cool Eggplant with Basil

1 medium eggplant, cut into 1 1/2-inch cubes
1/3 cup olive oil
1/2 tablespoon coarse salt
1 clove garlic, minced
1/2 large yellow onion, halved and thinly sliced
Freshly ground pepper
Juice of 1/2 large lemon
1/4 cup fresh basil, coarsely chopped.

Preheat oven to 375 degrees. Line baking sheet with foil. Add eggplant, half of the olive oil, coarse salt and garlic. Toss to lightly coat eggplant with oil. Bake 35 minutes until soft but not mushy. Let cool. Transfer to serving dish. Sauté onions in remaining oil over low heat until tender, 15 minutes. Add to eggplant. Season with pepper. Add basil and lemon juice. Toss and serve at room temperature.

Serves 2 to 3.

From www.cooks.com.

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