ROASTED EGGPLANT AND TOMATO SALAD
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Prep time –
Cook time –
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Serves – 4
Author: Amy Stafford
INGREDIENTS
- 2 medium eggplant, 3 cups cubed
- 6-7 medium tomatoes, 3 cups cubed
- 5 tablespoon olive oil, divided
- ¼ teaspoon Kosher salt, divided
- 3 tablespoon red wine vinegar
- ¼ cup pine nuts
- ¼ cup finely grated parmesan cheese
- 4-5 large basil leaves torn into small pieces
INSTRUCTIONS
- Preheat oven to 450 degrees. Line two baking sheets with foil.
- Cut ends off eggplant, slice into 1″ slices, then quarter slices.
- Toss eggplant with 1½ tablespoon of olive oil and ⅛ teaspoon kosher salt.
- Place on first baking sheet.
- Cut tomatoes into 1″ cubes and toss with 1½ tablespoon of olive oil and ⅛ teaspoon of kosher salt.
- Place on second baking sheet.
- Place both baking sheets in oven and bake for 25-30 minutes or until eggplant is soft and starts to caramelize (darken around edges)
- Remove both sheets from oven and let cool.
- Place eggplant and tomato, vinegar, remaining 3 tablespoons of olive oil, pine nuts and toss.
- Top with torn basil and parmesan cheese.
- Serve.
NOTES
You can allow this to sit on the counter and marinate for an hour or store in the refrigerator covered for 1 day.
