Roasted eggplant salad
From mystic_river1 17 years ago
- 50 minutes to make
- Serves 4
This recipe reminds me of Sundays at Nana's house. She and I were buddies cause we both loved veggies and she would try to always make something special in this category. This is light and refreshing
Ingredients
- 2 Small eggplants shopping list
- 4 Tablespoons olive oil shopping list
- 3 cloves garlic shopping list
- 4 green onions shopping list
- 2 Cups cherry tomatoes shopping list
- 1 Small Bunch fresh basil shopping list
- 2 Teaspoons capers, Drained shopping list
- 1 Red Chile pepper, Finely Chopped (Optional) shopping list
- 1/4 Cup extra virgin olive oil shopping list
- 3 Tablespoons red wine vinegar shopping list
- salt & pepper shopping list
How to make it
- Preheat oven to 365 degrees F.
- Peel the egglants and cut into 1 1/2 inch pieces.
- Toss the eggplant with the 4 tablespoons oil and place on a
- baking sheet.
- Bake 30 minutes, tossing the eggplant every 10 minutes.
- Peel the garlic, and slice thinly.
- Add the garlic to the eggplant and toss to mix and cook an additional 10 minutes or until the eggplant is fork tender.
- Once completely cooked remove from the oven and allow to cool to room temperature.
- Cut the tomatoes in half, and thinly slice the onions.
- Add both to the eggplant and toss together.
- Tear the basil into small pieces and add to the eggplant mix.
- Add the capers, chile pepper, vinegar, and remaining 1/4 cup of oil. Season with salt and pepper. serve at room temperature.
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