Roasted Eggplant and Cherry Tomato Salad with Garlic Dressing

This recipe features roasted cherry tomatoes and eggplant with garlic. Simply roast the cherry tomatoes and diced eggplant until tender, then combine with minced garlic for a flavorful side dish or topping for pasta.

Ingredients:

• 2 cups cherry tomatoes
• 1 large eggplant
• 3 cloves of garlic

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant into small cubes and halve the cherry tomatoes.
3. Place the eggplant and cherry tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
4. Meanwhile, mince the garlic cloves and sauté in a pan with some olive oil until golden brown.
5. Once the vegetables are roasted, transfer them to a serving dish.
6. Drizzle the garlic dressing over the vegetables and toss gently to combine.
7. Serve the salad warm or at room temperature.

Summary:

• Calories: 177kcal
• Fat: 2g
• Protein: 5g
• Carbs: 36g
• Potassium: 859mg
• Magnesium: 67mg