ROASTED EGGPLANT AND TOMATO SALAD
Note: When made a day or even several hours ahead, the parsley will lose some of its bright green color. If you prefer, you can gently stir in the parsley at serving time.
Provided by swmdecoy-spam
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange rack at center position and preheat oven to 450 degrees. Oil a large, heavy baking sheet generously with olive oil.
- Cut each eggplant into 1-inch cubes and place them on baking sheet. Drizzle with 1/2 cup olive oil, then toss to coat all the eggplant well. Spread diced eggplant in a single layer in pan and season with 1 teaspoon salt. Roast, stirring every 5 minutes, until golden and tender, about 15 minutes. Watch carefully so that eggplant does not overcook. Remove and cool 10 minutes. Transfer to large non-reactive mixing bowl and add tomatoes, onion and garlic.
- Whisk lemon juice with cumin, paprika and cayenne pepper in a small bowl. Pour mixture over eggplant and tomatoes, and toss very gently, taking care to keep eggplant intact.
- Add parsley to bowl with eggplant. Mix gently. Taste and season with more salt, and a squeeze or two more of lemon juice if desired. (This salad actually tastes better when prepared 3 to 4 hours ahead so that the flavors can meld. It can be prepared a day in advance. Refrigerate and bring to room temperature 30 minutes before serving when making ahead.).
- Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.
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Lynn Pace
[email protected]This salad is a great way to enjoy fresh summer produce.
cubanitaliz fernandez (chachis)
[email protected]I love the combination of flavors and textures in this salad.
Happyboy tshupja mocotsha
[email protected]This salad is a great way to get your daily dose of vegetables.
CHRIST MILITIALS TV
[email protected]I'm not a big fan of eggplant, but I loved this salad. The roasting process really mellows out the flavor of the eggplant.
malik mahir
[email protected]This salad is a great way to use up leftover eggplant and tomatoes.
Egbee Do good
[email protected]I love this salad! It's so easy to make and it's always a hit.
Shahab khan
[email protected]This is a delicious and healthy salad that's perfect for a light lunch or dinner.
Saleem Williams
[email protected]I made this salad for a party and everyone loved it. It's a great way to showcase fresh summer produce.
MD: SAGOR
[email protected]This salad is so refreshing and flavorful. The roasted eggplant and tomatoes are a perfect combination.
Black Mafia Sadar
[email protected]I love the smoky flavor of the roasted eggplant in this salad. It's a great way to add a little something extra to a simple salad.
Renee Raby Wylie
[email protected]This is a great recipe for a summer cookout or potluck. It's easy to make ahead of time and it's always a hit.
prince indal
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The roasting process really brings out the flavor of the eggplant and makes it so tender. I loved the combination of flavors and textures in this salad.
jillian boynton
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious, and it's a great way to use up leftover eggplant and tomatoes.
Rajkumar Chaudhary
[email protected]I tried this recipe last night and it was a hit! The eggplant was perfectly roasted and the tomatoes were bursting with flavor. The dressing was also delicious and really brought the whole dish together. I'll definitely be making this again.
Fernande Bonnegre
[email protected]This roasted eggplant and tomato salad is a delightful blend of flavors and textures. The roasted eggplant is smoky and tender, while the tomatoes are sweet and juicy. The combination of the two, along with the fresh herbs and tangy dressing, makes f