Eggplant Salad with Roasted Tomatoes
Eggplant Salad with Roasted Tomatoes Source: Jeanine Donofrio Ingredients 1-1/2 cups cherry tomatoes, sliced in half 3 – 4 small eggplant, or 2 larger eggplant
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 fullbellyfarm.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pot
- Stove
- Skillet
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Paper towel
- Measuring cup
Ingredients
- 1-1/2 cups cherry tomatoes, sliced in half
- 3 – 4 small eggplant, or 2 larger eggplant
- olive oil
- 3/4 cup uncooked farro, quinoa, or grain of choice
- 1/2 cup cooked chickpeas, drained and rinsed
- 1 garlic clove, minced
- 1/2 cup pine nuts, toasted
- 1 handful arugula
- handful torn basil
- generous splash of sherry vinegar
- sea salt
- freshly ground black pepper
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