Roasted Eggplant and Tomato Salad

  • Yield : 4 servings
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  • 2 medium eggplants, slice 1/4-inch
  • 3 cups ripe cherry tomatoes, cut in halves
  • 1/4 cup olive oil, divided
  • 10 leaves fresh basil, shredded
  • Salt and pepper


Step 1

Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

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