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Roasted Eggplant and Tomato Salad Recipe | ahealthylifeforme.com
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5 from 1 vote

Roasted Eggplant and Tomato Salad

Prep Time8 minutes
Cook Time30 minutes
Total Time38 minutes
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.