This roasted eggplant tomato salad is amazing! Even people who think they don't like eggplant end up loving this salad! So easy to make, healthy and delicious!
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Cut the eggplant into 1-inch cubes (no need to peel the eggplant).
Put eggplant cubes in a bowl and drizzle with 2 tbsp of extra-virgin olive oil and toss to coat.
Put eggplant pieces on the baking sheet in a single layer. Put in the oven and bake for 30 minutes or until tender. Remove roasted eggplant from the oven and let cool.
While the eggplant is baking, chop the tomatoes and parsley.
Put the remaining 1 tbsp of extra-virgin olive oil in a cup. Add balsamic vinegar and whisk with a fork to make a dressing.
Put roasted eggplant, chopped tomatoes and chopped parsley in a large bowl, drizzle with dressing and toss to coat. Sprinkle with salt and pepper to taste.