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Eggplant and Tomato Salad

After a long hiatus, Food Sharing Network is delighted to be posting again. Here’s a salad that is good any time of the year, but particularly appealing when the weather is hot and eggplant and tomatoes are in season.

Eggplant and Tomato Salad


Eggplant and Tomato Salad 2
The Basics:

  • 1 medium eggplant (about ¾ lb)
  • 1 ½ cups grape or cherry tomatoes
  • 5 to 6 tablespoons extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons red wine vinegar
  • ¼ cup shredded mozzarella cheese or more, to taste
  • Parchment paper
  • 2 cookie sheets, preferably with rims

Preheat oven to 450 degrees.

Cover cookie sheets with parchment paper.

Wash and dry eggplant and tomatoes.

Trim ends of eggplant.

Cut eggplant into 1 inch slices, and then into similar size pieces no bigger than 2 inches on any edge.

Put 3 tablespoons oil into a bowl, the wider the better. Add eggplant, ½ teaspoon salt and black pepper to taste. Toss together very quickly, coating eggplant as evenly as possible. Spread pieces on one cookie sheet.

Coat dry tomatoes with about 1 tablespoon coat, and spread out on second cookie sheet.

Roast 20 to 30 minutes until tomatoes are shriveled and beginning to brown, and eggplant is brown and beginning to caramelize. Tomatoes will be done first.

Cool completely on cookie sheet.

Spoon gently into a salad bowl.

Combine 1 tablespoon oil, vinegar, salt and pepper to taste, and Italian seasoning.

Toss dressing with vegetables. Allow to sit about 10 minutes and adjust for taste.

Sprinkle on cheese and serve.

Note: This recipe is adapted from Lidia Bastianich’s recipe for Eggplant and Tomato Salad. The original calls for fresh basil, which is definitely a step up. I had none in the house, so I took a chance on Italian seasoning, which proved to be a good second choice.

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