Oven Roasted Eggplant

Serves 8


  • ½ cup olive oil
  • 3 tablespoon fresh lime juice
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves coarsely chopped with 1 teaspoon of sea salt
  • ½ cup of fresh basil leaves packed tightly
  • 2 medium eggplant, trim ends & cut into ¼” round slices
  • ¼ cup toasted pine nuts


Put the first five ingredients in a blender and half of the fresh basil. Reserve ¼ cup of the sauce.

Use the remaining sauce to coat the eggplant slices, making sure all sides are well coated. Place slices on a roasting pan making sure they are spread out evenly. Place pan in the lower part of the oven. Broil for 8 minutes then turn over and broil 7 more minutes. Serve individually or on a platter and drizzle with the remaining ¼ cup of sauce, chopped fresh basil and roasted pine nuts.

Mama Bon says: The sauce with the fresh basil and roasted pine nuts makes this appetizer one your guests will never forget! Buen Apetito