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Roasted Eggplant and Tomato Salad Print Version
Serves: 4
Preheat oven to 350 degrees. In a bowl, mix oil, spices, eggplant and tomatoes together until well coated. On a baking pan, spread mixture out in thin layer. Bake for 15 minutes allowing eggplant and tomatoes to soften. Remove eggplant mixture and let cool for 10-15 minutes. In a bowl, mix eggplant mixture, beans, red onion, and Italian dressing together. Place in refrigerator and let sit until chilled through. Separate lettuce onto 4 plates. Top with eggplant mixture and grated cheese.

roasted eggplant and tomato salad

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