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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


  1. In a large bowl, whisk together white wine vinegar, olive oil, salt, and ground pepper.

  2. Add Basic Roasted Eggplant, along with halved grape tomatoes and the basil; toss to combine.

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