Roasted Eggplant and Tomato Salad

20210904, #breakfastdiary 200, 24°C/clear Slice eggplant and tomato, drizzle with dressing, and roast in a 200°C oven for 15 minutes. A #roastedeggplantsalad served with microgreens and the prettiest olives in the world. *Dressing: olive oil, wine vinegar, salt, pepper, parsley #Ghibli provides animation stills for use within reasonable limits.

- 1 eggplant - 1 tomato - microgreens - 1/2 cup olives - dressing (2T olive oil, 1T wine vinegar, a pinch each of salt and pepper, 2t parsley powder)

1. Slice the eggplant and tomato 1cm thick, drizzle with olive oil, and roast in a 200°C oven for 15 minutes. 2. Plate the eggplant and tomato, top with microgreens and olives, and drizzle with the dressing.