Recipe courtesy of Lidia Bastianich

Roasted Eggplant and Tomato Salad

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  • Yield: 4 servings
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Ingredients

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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