Make Recipe: Beringel Salad with Balsamic Vinegar

Recipe: Beringel Salad with Balsamic Vinegar

Ingredients:
- 2 large eggplants
- 1 red onion
- 2 tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish

Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into rounds, about 1/2 inch thick.
3. Place the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Roast the eggplant slices in the oven for about 20-25 minutes, or until they are tender and slightly browned.
5. While the eggplant is roasting, thinly slice the red onion and dice the tomatoes.
6. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing.
7. Once the eggplant is done roasting, let it cool slightly before assembling the salad.
8. In a large bowl, combine the roasted eggplant, sliced red onion, and diced tomatoes.
9. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
10. Garnish with fresh basil leaves before serving.
11. Enjoy your delicious Beringel Salad with Balsamic Vinegar!