Roasted Eggplant And Tomato Salad With Basil Recipes

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ROASTED EGGPLANT AND TOMATO SALAD



Roasted Eggplant and Tomato Salad image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

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

Steps:

  • 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.

ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL



Roasted Eggplant and Tomato Salad With Basil image

Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium firm eggplants
3 cups ripe cherry tomatoes
1/4 cup extra virgin olive oil
salt
black pepper, freshly ground
10 leaves fresh basil, shredded

Steps:

  • Preheat oven to 450°F.
  • Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
  • Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
  • Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
  • Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5

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