Cooking Index - Cooking Recipes & IdeasRoasted Eggplant And Garlic Salad With Tomatoes Recipe - Cooking Index

Roasted Eggplant And Garlic Salad With Tomatoes

Great served with grilled lamb, steak or any Mediterranean-style menu.

Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Eggplant - (1 1/4 lbs) - peeled, and
  Cut into 1" pieces
2 tablespoons 30mlOlive oil
8 tablespoons 120mlGarlic cloves - peeled (large)
1   Basket cherry tomatoes - (1 pint) - halved
1/4 cup 15g / 0.5ozChopped onion
2 tablespoons 30mlChopped fresh parsley
2 tablespoons 30mlChopped fresh dill
2 tablespoons 30mlRed wine vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. Place eggplant in 13- by 9- by 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.

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.)

This recipe yields 4 servings.

Per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg.

Source:
Bon Appetit, June 1998

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