Roasted Eggplant and Garlic Salad with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Great served with grilled lamb, steak or any Mediterranean-style menu. Ingredients:
1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces |
2 tablespoons olive oil |
8 large garlic cloves, peeled |
1 1-pint basket cherry tomatoes, halved |
1/4 cup chopped onion |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh dill |
2 tablespoons red wine vinegar |
Directions:
1. Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
2. Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0
3. Per Serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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