Recipe courtesy of Lidia Bastianich
Roasted Eggplant and Tomato Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 215
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 10
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 980
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
- 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.