Roasted Eggplant And Garlic Salad With Tomatoes

By á-174942

Ingredients

• 1 eggplant - (1 1/4 lbs) peeled, and cut into 1" pieces
• 2 tablespoons olive oil
• 8 large garlic cloves peeled
• 1 basket cherry tomatoes - (1 pint) halved
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons red wine vinegar
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 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 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.

Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

This recipe yields 4 servings.

Per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg.