Roasted Eggplant and Tomato Salad With Basil

Insalata di melanzane e pomodori con basilico From Lidia

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  medium  firm eggplants
• 3  cups  ripe cherry tomatoes
• 1⁄4 cup extra virgin olive oil
•  salt
•  black pepper, freshly ground
• 10  leaves fresh basil, shredded

Directions

1. Preheat oven to 450°F.
2. Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
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. Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
5. Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.