HYPOXI Friendly Dinner #inspo

Posted on October 28, 2015 by Rebecca in Uncategorized
See full article here: http://ahealthylifeforme.com/roasted-eggplant-and-tomato-salad/
Prep time – 
Cook time – 
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Serves – 4
Author: Amy Stafford
  • 2 medium eggplant, 3 cups cubed
  • 6-7 medium tomatoes, 3 cups cubed
  • 5 tablespoon olive oil, divided
  • ¼ teaspoon Kosher salt, divided
  • 3 tablespoon red wine vinegar
  • ¼ cup pine nuts
  • ¼ cup finely grated parmesan cheese
  • 4-5 large basil leaves torn into small pieces
  1. Preheat oven to 450 degrees. Line two baking sheets with foil.
  2. Cut ends off eggplant, slice into 1″ slices, then quarter slices.
  3. Toss eggplant with 1½ tablespoon of olive oil and ⅛ teaspoon kosher salt.
  4. Place on first baking sheet.
  5. Cut tomatoes into 1″ cubes and toss with 1½ tablespoon of olive oil and ⅛ teaspoon of kosher salt.
  6. Place on second baking sheet.
  7. Place both baking sheets in oven and bake for 25-30 minutes or until eggplant is soft and starts to caramelize (darken around edges)
  8. Remove both sheets from oven and let cool.
  9. Place eggplant and tomato, vinegar, remaining 3 tablespoons of olive oil, pine nuts and toss.
  10. Top with torn basil and parmesan cheese.
  11. Serve.
You can allow this to sit on the counter and marinate for an hour or store in the refrigerator covered for 1 day.