Roasted Baby Tomatoes Over Kale Bed
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 1 bunch of kale, rip leaves off the stems to smaller pieces
  • 1 cup cherry tomatoes, cut in halves
  • 1 eggplant, chopped to chunks
  • vinegar dressing
How To Make
  1. Preheat oven to 375F (190C).
  2. Place eggplant and cherry tomatoes on a baking tray cut side down and bake for 30 minutes or till tomato skins turn brown.
  3. Steam kale for 5 minutes.
  4. Place kale on a plate and spoon roasted tomatoes on top.
  5. Drizzle vinegar dressing over each salad serving.
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