Ingredients
-
2
-
3
-
1/4
-
-
-
10
-
-
-
-
-
-
-
-
-
Directions
Roasted Eggplant and Tomato Salad With Basil, Insalata di melanzane e pomodori con basilico From Lidia, Insalata di melanzane e pomodori con basilico From Lidia
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Slice Eggplant Crosswise Into 1/4 Inch Slices; Cut Cherry Tomatoes in Half. |
|
3
Done
|
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. |
|
4
Done
|
Roast Until Soft and Slightly Brown For Approximately 15 Minutes, Turning Eggplant Once. |
|
5
Done
|
Remove from Oven, Cool, and Cut Eggplant in Quarters. Toss Gently With Remaining Olive Oil, Basil Leaves and Salt and Pepper to Taste. |
