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Roasted Eggplant & Tomato Salad with Basil

Source of Recipe


The Oregonian






List of Ingredients



• 2 medium, firm eggplants
  
• 3 cups cherry tomatoes
  
• Salt to taste
  
• 1/4 cup extra-virgin olive oil, divided
  
• 10 leaves fresh basil, shredded
  
• Freshly ground black pepper
  






Instructions



1. Preheat the oven to 450 degrees (F).
   
   
2. Slice the eggplants crosswise into 1/4-inch slices; cut cherry tomatoes in half. Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and 2 tablespoons olive oil, turning tomatoes and eggplant to coat evenly.
   
   
3. Roast until soft and lightly brown, approximately 15 minutes, turning eggplant once. Remove from oven; cool.
   
   
4. Cut eggplant in quarters. Toss eggplant and tomatoes gently with remaining 2 tablespoons olive oil, basil leaves and salt and pepper to taste.
   
   Makes 6 small servings.