Roasted Eggplant And Tomato Salad With Basil

1. Preheat oven to 450°F.

2. Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.

3. Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.

4. Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.

5. Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.

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Nutrient	Quantity
Total fats	0.032 g
Protein	0.1575 g
Carbohydrates	0.1325 g
Energy	1.15 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0158 g
Water	4.603 g
Aspartic acid	0.015 g
Calcium, Ca	8.85 mg
Lutein + zeaxanthin	282.5 g
Fiber, total dietary	0.08 g
Carotene, beta	157.1 g
Niacin	0.0451 mg
Vitamin A, RAE	13.2 g
Arginine	0.0059 g
Riboflavin	0.0038 mg
Glutamic acid	0.0139 g
Sodium, Na	0.2 mg
Total lipid (fat)	0.032 g
Manganese, Mn	0.0574 mg
Fructose	0.001 g
Proline	0.0052 g
Fatty acids, total saturated 16:0	0.0018 g
Choline, total	0.57 mg
Sugars, total	0.015 g
Serine	0.0049 g
Fatty acids, total saturated 18:0	0.0002 g
Vitamin B-6	0.0078 mg
Selenium, Se	0.015 g
Ash	0.0745 g
Fatty acids, total saturated 18:1 undifferentiated	0.0044 g
Pantothenic acid	0.0104 mg
Phenylalanine	0.0065 g
Copper, Cu	0.0192 mg
Betaine	0.02 mg
Thiamin	0.0017 mg
Methionine	0.0018 g
Iron, Fe	0.1585 mg
Carbohydrate, by difference	0.1325 g
Phosphorus, P	2.8 mg
Folate, total	3.4 g
Tocopherol, gamma	0.008 mg
Alanine	0.0066 g
Valine	0.0064 g
Fatty acids, total saturated 18:2 undifferentiated	0.0036 g
Glycine	0.0061 g
Glucose (dextrose)	0.001 g
Zinc, Zn	0.0405 mg
Isoleucine	0.0052 g
Fatty acids, total polyunsaturated	0.0195 g
Leucine	0.0096 g
Vitamin A, IU	263.75 IU
Folate, DFE	3.4 g
Tryptophan	0.002 g
Vitamin C, total ascorbic acid	0.9 mg
Galactose	0.0135 g
Tyrosine	0.0038 g
Vitamin K (phylloquinone)	20.74 g
Fatty acids, total saturated	0.002 g
Histidine	0.0026 g
Fatty acids, total monounsaturated	0.0044 g
Threonine	0.0052 g
Folate, food	3.4 g
Cryptoxanthin, beta	2.3 g
Vitamin E (alpha-tocopherol)	0.04 mg
Magnesium, Mg	3.2 mg
Lysine	0.0055 g
Potassium, K	14.75 mg
Cystine	0.0014 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Extra virgin olive oil	0.25 cup	0	0	0
black pepper	0	0	0	0
eggplant	2	0	0	0
Basil	10 leaves	1.15	0.1325	0.032
cherry tomato	3 cups	0	0	0