The Savory Eggplant Chemistry Salad

This delightful dish features roasted eggplant and cherry tomatoes, infused with the aroma of garlic and complemented by creamy feta cheese. Drizzled with olive oil and balsamic vinegar, this colorful and healthy recipe is perfect as a side or a light main dish.

Ingredients:

• 1 large eggplant
• 1 cup cherry tomatoes
• 2 cloves of garlic
• 1/2 cup crumbled feta cheese
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant into 1-inch cubes and place them on a baking sheet.
3. Drizzle 2 tablespoons of olive oil over the eggplant cubes, season with salt and pepper, and toss to coat evenly.
4. Roast the eggplant in the preheated oven for 25-30 minutes or until tender and slightly caramelized.
5. In the meantime, halve the cherry tomatoes and mince the garlic cloves.
6. Heat the remaining olive oil in a skillet over medium heat and sauté the garlic until fragrant.
7. Add the cherry tomatoes to the skillet and cook for 5-7 minutes until they start to soften.
8. Transfer the roasted eggplant to a serving bowl, add the sautéed cherry tomatoes and garlic.
9. Drizzle the balsamic vinegar over the salad and gently toss to combine.
10. Sprinkle the crumbled feta cheese on top before serving.

Summary:

• Calories: 420kcal
• Fat: 35g
• Protein: 10g
• Carbs: 20g
• Potassium: 950mg
• Magnesium: 50mg