Roasted tomato eggplant salad
This is a great dish that can be used on its own or as a topping to fish, or chicken, or in a sandwich, or in eggs for breakfast, or as an alternative to tomato sauce!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 eggplant thinly sliced
- 2 boxes cherry tomatoes
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1 1/2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried thyme or fresh thyme, stems removed
- 1 tablespoon silan date honey
Directions:
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper.
- Add all the ingredients and mix well.
- Place in oven for 25 minutes or until cooked and golden. Serve hot, warm or room temperature.
