Roasted Eggplant with Vinaigrette

Yields: 4 Servings

Eggplant is a superfood that’s high in fiber and phytonutrients that fight disease.

Ingredients:

Eggplant:

• 1 tbsp olive oil, plus more for the pan
• 1 eggplant, trimmed and cubed
• 1/2 tsp dried basil
• 1 tsp freshly ground black pepper

Vinaigrette Dressing:

• 3 tbsp white wine vinegar
• 3 tbsp chopped fresh basil
• 1 tsp Dijon mustard
• 1 tsp monk fruit extract
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Directions:

1. Preheat the oven to 450 degrees Fahrenheit. Wipe the rimmed baking sheet with a paper towel dampened with olive oil.
2. In a large mixing bowl, combine the eggplant, 1 tablespoon of oil, basil, salt, and pepper, and toss well to coat.
3. Place the eggplant on the baking sheet that has been prepared. Roast for 20 to 22 minutes, or until gently browned and tender.
4. For the Vinaigrette Dressing: In a small bowl, whisk together the vinegar, basil, mustard, monk fruit extract, salt, and pepper.
5. Whisk in the oil in a slow, steady stream until everything is fully blended.
6. Toss the eggplant with the basil vinaigrette in a large mixing bowl.