Ingredients and Weight:
- 1 large eggplant (about 1 pound)
- 1 1/2 pounds tomatoes, cut into 1-inch pieces
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the eggplant lengthwise into 1/4-inch thick slices. Brush with olive oil and season with salt and pepper.
- Roast the eggplant on a baking sheet for 15-20 minutes, or until tender and lightly browned.
- In a large bowl, combine the roasted eggplant, tomatoes, red onion, basil, olive oil, red wine vinegar, oregano, salt, and pepper.
- Toss to combine and adjust seasonings to taste.
Nutritional Information:
(Per serving)
- Calories: 150
- Fat: 10g (1.5g saturated)
- Carbohydrates: 15g (3g dietary fiber, 10g sugar)
- Protein: 5g
Dish Characteristics:
- Refreshing and flavorful salad
- Vibrant colors and textures
- Perfect for summer gatherings
- Can be served as a side or main dish
User Comments:
- "This salad is so delicious and easy to make. I love the combination of the roasted eggplant and tomatoes."
- "I made this for a party and it was a huge hit. Everyone raved about how flavorful it was."
- "I'm not usually a fan of eggplant, but this salad changed my mind. It's so good!"
Special Precautions and Tips:
- To prevent the eggplant from absorbing too much oil, pat it dry with a paper towel before roasting.
- If you don't have red wine vinegar, you can substitute white wine vinegar or balsamic vinegar.
- Serve the salad immediately for the best flavor.
