Roasted Eggplant & Tomato Salad
35 minutes
Brushing vegetables with a little oil and then roasting them is generally a healthier option than frying, particularly with eggplants which soak up oil like a sponge.
Lynn Lewis
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Ingredients
Serves: 4
- 500 g eggplant, cut crossways into thin slices
- 500 g roma tomatoes, thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic
- 1 tablespoon red wine vinegar
- 15 small basil leaves
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 240°C. Line a large baking dish with aluminium foil. Coat lightly with non-stick cooking spray. Place eggplant and tomato slices in a single layer on the foil. Brush with half the oil. Sprinkle with salt and pepper.
- Roast until eggplant is softened and golden, 20 minutes. Let cool.
- For the dressing, crush the garlic in a small bowl. Add the remaining oil and all the vinegar and whisk until blended. Overlap slices of tomato and eggplant on a serving plate and intersperse with basil leaves. Brush with dressing.
