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Roasted-Eggplant-and-Fresh-Tomato Salad
SERENA BASS
of
Serena
Serves eight.
2 pounds Japanese eggplant, cut into 1 1/2-inch diagonal slices
1/2 cup plus 2 tablespoons olive oil
Kosher salt and coarsely ground black pepper
11/2 pound tomatoes, cut in 1-inch chunks
1/2 cup shredded basil
2 tablespoons aged sherry vinegar
2 cloves garlic, minced
Place the eggplant in a roasting pan and toss with 1/2 cup of the oil, 1 tablespoon salt, and 1 tablespoon pepper, and bake for 30 minutes. Remove from oven, and set aside to cool.
Toss together the tomatoes, basil, vinegar, garlic, and remaining oil in a large bowl. Stir in the eggplant, and season to taste with salt and pepper.
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