Baked Eggplant With Basil Vinaigrette

If you are feeling truly minimalist, this Eating For Beauty dish is just for you as it requires only a few steps, yet delivers an amazing taste and not surprisingly, a great amount of skin benefits.

Eggplant, or aubergine as it is called in France, is rich in phenolic antioxidant compounds, minerals and dietary compounds that all contribute to hydrated, soft, and firmer skin. Eating eggplant regularly will help keep your system clean from within and your skin glowing from without.

The benefits don’t stop there. The pesto sauce is made with with the skin loving herb basil and the healthy diet staple extra-virgin olive oil. Basil leaves are naturally rich with antioxidants, anti-inflammatory and antibacterial properties. Olive oil is well known for containing three major antioxidants: vitamin E, polyphenols and phytosterols. All of these will protect your skin from premature skin aging while keeping it hydrated and smooth.

 

Ingredients:

6 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

1 tbsp capers, soaked and drained

20 basil leaves

1 garlic clove

Salt and pepper

2 large eggplants, halved lengthwise and cut crosswise into 1/4in thick pieces.

 

How-To:

Preheat oven to 425F.

In a blender, puree 4tbsp oil, vinegar, capers, basil, and garlic, then season with salt and pepper. Transfer to a small bowl and set aside.

Put eggplant slices on a baking sheet and brush both sides with remaining oil, and season with salt and pepper.

Bake until tender, about 50 minutes to an hour.

Serve warm with a generous dollop of pesto on top.

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