Roasted eggplant and tomato salad
Delight your taste buds with this flavorful roasted eggplant and tomato salad. A perfect blend of smoky and tangy flavors in every bite.
Ingredients:
- 2 medium eggplants, slice 1/4-inch
- 3 cups ripe cherry tomatoes, cut in halves
- 1/4 cup olive oil, divided
- 10 leaves fresh basil, shredded
- Salt and pepper
Instructions:
- Heat the oven to 230 °C. Arrange the eggplant and cherry tomatoes on a baking sheet that has been lightly greased. Season them with salt, pepper, and 2 tablespoons of olive oil. Bake for about 15 minutes or until they are lightly browned. Once done, cut the eggplant into quarters and mix it with 2 tablespoons of olive oil, fresh basil, salt, and pepper.
Summary:
- Calories: 859 kcal
- Fat: 57 g
- Protein: 16 g
- Carbs: 88 g
- Potassium: 3837 mg
- Magnesium: 223 mg