Roasted Eggplant And Tomato Salad With Basil - cooking recipe

Ingredients

2 medium firm eggplants
3 cups ripe cherry tomatoes
1/4 cup extra virgin olive oil
salt
black pepper, freshly ground
10 leaves fresh basil, shredded

Preparation

Preheat oven to 450\u00b0F.
Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.