Roasted Eggplant And Garlic Salad With Tomatoes

Recipe Ingredients

1		Eggplant - (1 1/4 lbs) - peeled, and
		Cut into 1" pieces
2 tablespoons	30ml	Olive oil
8 tablespoons	120ml	Garlic cloves - peeled (large)
1		Basket cherry tomatoes - (1 pint) - halved
1/4 cup	15g / 0.5oz	Chopped onion
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh dill
2 tablespoons	30ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
Bon Appetit, June 1998

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