Insalata di Melanzane

Insalata di Melanzane is a vibrant Italian salad featuring roasted eggplant, fresh tomatoes, and fragrant basil, all drizzled with a tangy balsamic dressing. This dish is not only visually stunning but also bursting with flavor, making it a perfect light meal or side dish.

Ingredients

• Eggplant - 1 medium (about 250g)
• Cherry tomatoes - 200g
• Fresh basil leaves - 20g
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1.5 cm cubes and place them in a bowl. Sprinkle with 1/4 teaspoon of salt and let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant cubes under cold water and pat them dry with a paper towel.
4. Toss the eggplant with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast in the oven for 20 minutes or until golden and tender, turning halfway through.
5. While the eggplant is roasting, halve the cherry tomatoes and place them in a large bowl.
6. Add the minced garlic, remaining 1 tablespoon of olive oil, balsamic vinegar, black pepper, and the roasted eggplant to the bowl with the tomatoes.
7. Tear the fresh basil leaves and sprinkle them over the salad mixture. Gently toss everything together until well combined.
8. Let the salad sit for 5-10 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 22 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly from eggplants and tomatoes, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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