Recipe Of The Day

Roasted Eggplant and Tomato Salad with Balsamic Dressing

MAKES 6 SERVINGS




1 large eggplant 

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 large tomato sliced

1/4 cup fresh basil thinly sliced

sea salt and pepper to taste

Slice eggplant into 3/8-inch rounds and line on baking sheet with parchment paper.  Brush both sides with 2 tablespoons olive oil, and bake at 350* for 45 minutes or until slightly brown.  Let cool slightly.

In a small bowl, combine the remaining oil, vinegar, salt and pepper. 

Layer eggplant and tomatoes in an alternating pattern, sprinkle with basil.  Drizzle with dressing and enjoy.