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5
from 1 vote
Roasted Eggplant and Tomato Salad
Prep Time
8
minutes
mins
Cook Time
30
minutes
mins
Total Time
38
minutes
mins
Servings:
4
Author:
Amy Stafford
Ingredients
2
medium eggplant
3 cups cubed
6-7
medium tomatoes
3 cups cubed
5
tablespoon
olive oil
divided
1/4
teaspoon
Kosher salt
divided
3
tablespoon
red wine vinegar
1/4
cup
pine nuts
1/4
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 1 1/2 tablespoon of olive oil and 1/8 teaspoon kosher salt.
Place on first baking sheet.
Cut tomatoes into 1" cubes and toss with 1 1/2 tablespoon of olive oil and 1/8 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.