Vegetarian

Roasted Eggplant with tomato basil relish takes 15 minutes to prepare.

Roasted Eggplant with tomato basil relish takes 25 minutes to cook.

Roasted Eggplant with tomato basil relish makes 4 servings.

The ingredients for Roasted Eggplant with tomato basil relish are:

Ripe Tomatoes, 2 large whole (3" dia) seeded and diced
Scallions, raw, .25 cup, chopped
Basil, 2 tbsp chopped (i like fresh basil)
*Extra Light Olive Oil, 4 tbsp Divided
Red Wine Vinegar, 1 tbsp
Garlic, 2 cloves minced
Salt, 1 dash
Pepper, black, 1 dash
Eggplant, fresh, 3.5 cups (2 LBS) peeled and sliced into 3/8" thick rounds.

Here is how you make Roasted Eggplant with tomato basil relish:

First make the relishadd tomatos, scallions,basil 2Tbls olive oil and vinegar a dash of salt and pepper in a bowl cover and let stand at room temp. Preheat oven to 400. spray roasting pan with pamcombine the other 2 TBLS oil and garlic in a small bowl. season eggplant with a dash of salt and pepper. brush both sides of eggplant with oil mixture arrange in a single layer in pan.Roast for 25 minutes until eggplant is golden brown and tender turning once.divide eggplant evenly onto 4 plates top with relish evenlyNumber of Servings: 4Recipe submitted by SparkPeople user STACID33.

The nutritional information for Roasted Eggplant with tomato basil relish is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 102.9

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 50.5 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 3.0 g
• Protein: 1.8 g