4 big cherry tomatoes
2 tbsp freshly chopped parsley
Red pepper flakes
2 cloves of garlic, minced
Extra virgin olive oil
Dressing: ¼ cup olive oil, 1 tbsp white vinegar, salt and pepper to taste, 1 tbsp mustard
Slice the top off the eggplant, then slice into quarters .
Place and sprinkle with salt.
Leave for about 15-30 minute (or up to one hour). Preheat the oven to 400.
Cut the tomatoes and place in the bowl aside.
In a small mixing bowl start making your dressing.
Cover and keep refrigerated until you are ready to use it.
Sprinkle oregano, chili flakes and olive oil.
Combine with eggplant, then bake in the oven for 20-35 minutes.
Add chopped parsley and garlic.
Pour your dressing over the tomatoes and eggplant and combine.