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    You are in: Home / Recipes / Roasted Eggplant and Tomato Salad With Basil Recipe
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    Roasted Eggplant and Tomato Salad With Basil

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Phil Franco's Note:

    Insalata di melanzane e pomodori con basilico From Lidia

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
    3. 3
      Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
    4. 4
      Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
    5. 5
      Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.
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    Nutritional Facts for Roasted Eggplant and Tomato Salad With Basil

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 137.0
     
    Calories from Fat 85
    62%
    Total Fat 9.5 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 7.5 mg
    0%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 7.1 g
    28%
    Sugars 6.2 g
    25%
    Protein 2.5 g
    5%
    Detailed Nutrition Values About Nutrition Info

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