Eggplant Salad with Tomatoes and Basil
This eggplant salad has an Italian flavor to it.
- Servings: 6
Photography: Krause, Johansen
Source: Everyday Food, July/August 2005
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- Basic Roasted Eggplant
- 1 pint halved grape tomatoes
- 1 cup torn fresh basil leaves
In a large bowl, whisk together white wine vinegar, olive oil, salt, and ground pepper.
Add Basic Roasted Eggplant, along with halved grape tomatoes and the basil; toss to combine.