Roasted Eggplant Salad
Servings
8Serving size
about one cupThis recipe can be multiplied by 2.
This recipe can be divisible by 2.
This recipe keeps well in the refrigerator for about 72 hours.
Ingredients
| 2 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (cut into 1/2 inch cubes) |
| 2 medium (2-1/2 inch dia) White onions (cut into 1/8 wedges) |
| 16 ounce Grape or cherry tomatoes |
| 1/4 cup, sliced Almonds |
| 1/2 tsp. Salt |
| 2 Tbsp. Olive oil |
| 3 Tbsp. Balsamic vinegar |
| 1/4 1/4 cup leaves, whole Fresh basil (chiffonade) |
| 1 Tbsp. Fresh oregano |
Instructions
Return the pan to the oven and roast for about 30 - 40 minutes. Stir the vegetables about every 10 minutes. They may require a light spray once or twice with the oil to keep them from sticking.
Remove form the oven and let the vegetables cool slightly. Place in a large mixing bowl and add the salt, pepper, olive oil, vinegar, basil, oregano and roasted garlic.
Stir well and chill.
** The garlic can be roasted at the same time as the vegetables using the Roasted Garlic recipe. Alternatively, add 5 cloves of minced garlic with the veggies before roasting. The flavor will be less subtle but is quite good (and the recipe is easier if you haven't roasted the garlic).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a very easy recipe and the salad goes with everything. You can serve it under fish or with a pasta recipe as a side dish. It’s great to take to a pot luck and everyone will love you for it (and they don’t even have to know that it’s healthy).