Roasted Eggplant Topped with Tomato Salad

It has been a little while since my last blog update. Apologies, apologies. It has been over a week without gluten and dairy and let me tell you, it has been great. I am feeling wonderful! So happy my body is reacting so well to this. It is definitely a positive reward for not being to eat a lot of things -- and not to mention, a great motivator to try out new recipes!

I have always loved vegetables but even more since the change of diet -- my vegetable intake has massively increased. Baby carrots and celery sticks are pretty much my go-to snack and cooking with fresh goods -- basically only vegetables in my case -- has been the best way to keep it gluten and dairy free.

This recipe has been one of my favorites to cook for many years. However, I used to cook this recipe with mozzarella cheese previously. This will therefore be my attempt to try it without!

Roasted Eggplant With Tomato Salad

Roasted Eggplant Topped with Tomato Salad

Ingredients:

• 1 aubergine or eggplant
• 2 medium-sized tomatoes
• 1 red capsicum
• A handful of fresh basil
• 2 tsp pine kernels
• 2 tbsp of olive oil
• 1 tbsp of white wine vinegar
• Salt and pepper to taste
• Olive oil (for taste and greasing)

Roasting the Eggplant:

1. Preheat the oven to 180 degrees Celsius. Cut the eggplant into 2 inch slices. Places the eggplant pieces on a greased baking sheet (greased with vegetable or olive oil) and drizzle some salt and olive oil onto the eggplants. 
2. Bake the eggplants for about 10 minutes. Turn them around and bake for another 5 minutes. THe eggplant pieces should be yellow-brownish. Roasting is complete!

Making the Tomato Salad Topping

1. Cut the tomatoes and capsicum into small pieces. Slice fresh basil into small strips. 
2. Mix all the cut ingredients into a large bowl. Add the olive oil and vinegar. Mix and add in the pine kernels. Add salt and pepper to taste.
3. Place the topping on the roasted eggplant pieces. Put back into the oven for another 5 minutes. Can be served warm or cold!

When the Roasted Eggplant Pieces Come Out of the Oven!

Roasted Eggplant

I Love the Smell of Fresh Basil!

The Tomato Topping

The Finished Goodies!

This recipe was really a success! Eggplant is my weakness -- probably my all-time favorite vegetable. I was extremely satisfied that this recipe tasted so good even without the mozzarella cheese. It is extremely easy to put together as it barely requires much preparation. Also, the fact that it looks so colourful is a wonderful reward and not to mention the smell of fresh basil. 

Looked and tasted delicious!