Best 2 Roasted Eggplant And Tomato Salad Recipes
Roasted eggplant and tomato salad is a delicious and versatile dish that can be enjoyed as a light lunch, a hearty appetizer, or even a main course. The combination of roasted eggplant and tomatoes creates a smoky, sweet, and savory flavor profile that is sure to tantalize your taste buds. This dish is also incredibly easy to make, requiring just a few simple ingredients and minimal preparation time. Whether you are a seasoned chef or a novice cook, this roasted eggplant and tomato salad recipe is sure to become a favorite in your kitchen.
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:
- To ensure even cooking, cut the eggplant and tomatoes into uniform-sized pieces.
- Roasting the eggplant and tomatoes brings out their natural sweetness and caramelizes their edges, resulting in a more flavorful salad.
- Use a large baking sheet to prevent overcrowding, which can lead to uneven cooking.
- Keep an eye on the eggplant and tomatoes while roasting as they can burn easily.
- Allow the roasted eggplant and tomatoes to cool slightly before assembling the salad, as this will help prevent the dressing from wilting the arugula.
- Use fresh, high-quality ingredients for the best flavor.
- Feel free to experiment with different herbs and spices in the dressing to create a unique flavor profile.
Conclusion:
This roasted eggplant and tomato salad is a simple yet flavorful dish perfect for summer gatherings. The combination of roasted eggplant and tomatoes, fresh arugula, and a tangy dressing creates a delicious and visually appealing salad that is sure to impress your guests. Serve it as a side dish or main course, and enjoy the burst of flavors in every bite.
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