Recipes
Return to previous pageRoasted Eggplant Salad
(1 rating)
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
- 1 pound eggplant
- 2 plum tomatoes, seeded and diced
- 1 garlic clove, minced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons finely chopped red onion
- 2 tablespoons red wine vinegar
- salt and ground black pepper
Instructions
- Preheat the oven to 450 degrees. Prick the eggplant in several places with a fork and place on a foil-lined baking sheet. Bake until browned and soft, about 30-40 minutes. Remove from the oven, skin and transfer the eggplant flesh to a large bowl. Add the remaining ingredients and mash together. Serve warm or at room temperature.
Tips
- Use this to make the Grilled Chicken Pita with Roasted Eggplant.
