MENU
 
 
 
 

  • Roasted Eggplant And Garlic Salad With Tomatoes

    0 votes
    Roasted Eggplant And Garlic Salad With Tomatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x eggplant - (1 1/4 lbs) peeled, and
    •     cut into 1" pcs
    • 2 Tbsp. extra virgin olive oil
    • 8 lrg garlic cloves peeled
    • 1 x basket cherry tomatoes - (1 pint) halved
    • 1/4 c. minced onion
    • 2 Tbsp. minced fresh parsley
    • 2 Tbsp. minced fresh dill
    • 2 Tbsp. red wine vinegar
    •     Salt to taste
    •     Freshly-grnd black pepper to taste

    Directions

    1. Preheat oven to 350 degrees. Place eggplant in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 min. Add in garlic; continue to roast till eggplant and garlic are tender, stirring occasionally, about 25 min longer. Remove from oven. Cold slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
    2. Mix remaining ingredients into eggplant mix. Season with salt and pepper. Cold to room temperature. (Can be made 2 hrs ahead. Let stand at room temperature.)
    3. This recipe yields 4 servings.
    4. Comments: Great served with grilled lamb, steak or possibly any Mediterranean-style menu.

    Similar Recipes

    Leave a review or comment