Roasted Eggplant with Tomato Dressing
Foodandwine.com
Foodandwine.com
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Ingredients

  • Two 1 1/2-pound eggplants
  • 1 pound plum tomatoes
  • Salt
  • 3 long, green Korean peppers or 1 large poblano chile
  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Freshly ground pepper
  • 2 tablespoons thinly sliced basil

Instructions

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