Roasted Eggplant and Tomato Salad

Name: Roasted Eggplant and Tomato Salad
Yield: 4 servings
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

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Yield: 4 servings

Yield: 4 servings

Ingredients

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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.

My Private Notes

Show: Gordon Elliott's Door Knock Dinners

Episode: Larchmont--N.Y.

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Roasted Eggplant and Tomato Salad

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