Roasted Eggplant Salad - mds.CulinaryMedicine.org

Ingredients

• 2 eggplant, unpeeled (approx 1-1/4 pounds)
• Eggplant, raw (cut into 1/2 inch cubes)
• 2 medium (2-1/2 inch dia) White or yellow onions (cut into 1/8 wedges)
• 16 ounce Grape or cherry tomatoes
• 1/4 cup, sliced Almonds
• 1/2 tsp Salt
• 2 Tbsp Olive oil
• 3 Tbsp Balsamic vinegar
• 1/4 cup leaves, whole Fresh basil (chiffonade)
• 1 tbsp Fresh oregano