Recipe courtesy of Lydia Bastianich

Roasted Eggplant and Tomato Salad

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  • Yield: 4 servings
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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


  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.