This salad can easily be doubled or tripled depending on how many mouths you have to feed or the number of eggplants you are trying to use.
1 large eggplant, cut into 1 inch cubes
1 c. grape or cherry tomatoes, cut in half
2 sprigs, about 10 large leaves of basil, chiffonade
1 T. ghee or extra virgin coconut oil
1 T. extra virgin olive oil
1 T. balsamic vinegar
1 garlic clove, grated
1 small shallot, minced
dash of black pepper
Place eggplant in colander and sprinkle with sea salt. Let sit for at least 20 minutes. Place ghee onto sheet pan and place in the oven to melt while the oven heats up. Turn oven heat to 425 F. Once ghee is melted, it does not take long, so keep an eye on it, remove sheet pan. Pat eggplant with a paper towel to remove some moisture. Place cubed eggplant onto sheet pan into the melted ghee and toss with finger tips until evenly coated. Bake for 25 minutes. While the eggplant is baking, combine everything else in a bowl. Once eggplant is browned on one side, place it into bowl with all other ingredients and toss to coat. Taste, adjust sea salt and balsamic vinegar to taste.