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Ingredients Jump to Instructions ↓

  1. 1 Eggplant - (1 1/4 lbs) - peeled, and Cut into 1" pieces

  2. 2 tablespoons 30ml Olive oil

  3. 8 tablespoons 120ml Garlic cloves - peeled (large)

  4. 1 Basket cherry tomatoes - (1 pint) - halved

  5. 1/4 cup 15g / 1/2oz Chopped onion

  6. 2 tablespoons 30ml Chopped fresh parsley

  7. 2 tablespoons 30ml Chopped fresh dill

  8. 2 tablespoons 30ml Red wine vinegar

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Place eggplant in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.

  2. Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

  3. This recipe yields 4 servings.

  4. Per serving: calories , 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg.

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