Roasted Eggplant and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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