Roasted Eggplant and Tomato Salad With Basil

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450°F.
  • Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
  • 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.
  • Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
  • 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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