Best 2 Roasted Eggplant And Tomato Salad Recipes
Embark on a culinary adventure with our tantalizing Roasted Eggplant and Tomato Salad, a vibrant symphony of flavors that will delight your palate. This delectable dish, bursting with the essence of the Mediterranean, showcases roasted eggplants and succulent tomatoes, perfectly complemented by a medley of fresh herbs and a tangy dressing. Discover the art of creating this flavorful salad, along with variations that cater to your dietary preferences and culinary creativity. Indulge in the classic version, explore a vegan alternative, or satisfy your taste buds with a delightful twist using grilled eggplant. Each recipe offers a unique culinary experience, ensuring that every bite is a celebration of taste and texture.
Here are our top 2 tried and tested recipes!
ROASTED EGGPLANT AND TOMATO SALAD
Steps:
- Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.
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.
Tips:
- Choose the right eggplants: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
- Roast the eggplants properly: Roasting the eggplants brings out their smoky and caramelized flavor. Make sure to roast them until they are tender and slightly charred.
- Use ripe and flavorful tomatoes: The tomatoes in this salad should be ripe and juicy. You can use any type of tomato you like, but heirloom tomatoes or cherry tomatoes work well.
- Don't overdress the salad: A simple vinaigrette dressing is all you need for this salad. Too much dressing will overpower the flavors of the eggplant and tomatoes.
- Serve the salad warm or at room temperature: This salad is best served warm or at room temperature. If you refrigerate it, the flavors will meld together and the salad will be even more delicious the next day.
Conclusion:
Roasted eggplant and tomato salad is a simple but flavorful dish that is perfect for a summer meal. It is easy to make and can be served as a side dish or main course. The smoky and caramelized flavor of the roasted eggplant pairs perfectly with the sweet and juicy tomatoes. This salad is also a good source of vitamins and minerals, making it a healthy and delicious choice.
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