Roasted Eggplant Salad - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
Roasted Eggplant Salad features tender eggplant, fresh tomatoes, and almond crunch, perfect for Mediterranean-inspired meals. Enjoy this delicious recipe from mds.CulinaryMedicine.org.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.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 ounces 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
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