Recipe courtesy of Lydia Bastianich
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
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.
