Roasted Eggplant and Tomato Salad

Roasted Eggplant and Tomato Salad is a delicious and straightforward salad that bursts with flavor. The eggplant and tomatoes are roasted to perfection, resulting in tender and flavorful vegetables. This salad can be customized with various additions, such as fresh herbs, cheese, or a splash of vinegar, to further enhance its taste.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• About 1 pound eggplant
• Salt
• 1/4 cup extra virgin olive oil, or more as needed
• Freshly ground black pepper
• 8 ripe plum tomatoes, quartered and seeded, or 24 small cherry or grape tomatoes
• 2 teaspoons minced garlic
• 1/2 cup chopped fresh basil leaves

INSTRUCTIONS:

1. Peel the eggplant if the skin is thick or less than perfectly firm. Cut the eggplant into 1/2-inch-thick slices and salt them if time allows.
2. Preheat the oven to 400°F. Grease 2 baking sheets generously with olive oil. Arrange the eggplant slices on one baking sheet, leaving space in between, and place the tomato pieces in the empty spaces. Drizzle the vegetables with the remaining olive oil and sprinkle with salt and pepper.
3. Roast the vegetables without turning them until the eggplant is soft and the tomatoes are slightly shriveled, about 25 minutes. If preparing in advance, refrigerate the roasted vegetables, covered, for up to a day. Return them to room temperature before proceeding.
4. Roughly chop the eggplant slices and place them in a bowl. Add the roasted tomatoes, minced garlic, and chopped basil. Toss the ingredients together until well combined. Taste the salad and adjust the seasoning with salt and pepper as needed.
5. Serve the Roasted Eggplant and Tomato Salad within 20 minutes or so to enjoy its vibrant flavors and textures.

VARIATIONS:

• Eggplant-Sesame Salad: Omit the tomatoes, garlic, and basil. Replace the olive oil with a neutral oil like grapeseed or corn. Add a bunch of trimmed scallions and roast them along with the eggplant. In Step 3, chop the scallions and toss them with the vegetables, toasted sesame seeds, soy sauce, and freshly squeezed lemon juice. Adjust the seasoning and serve.

• Eggplant and Tomato Salad with Yogurt: Add 1/4 cup or more of yogurt to the cooled eggplant. Substitute fresh mint or cilantro leaves (or a mixture) for the basil. If desired, add toasted cumin seeds for additional flavor. Toss the eggplant with the yogurt and herbs, and serve.

• Spiced Eggplant and Tomato Salad: Substitute a neutral oil like grapeseed or corn for the olive oil. Sprinkle the eggplant and tomatoes with garam masala or Fragrant Curry Powder before roasting. Substitute cilantro for the basil.

This versatile salad can be served as a side dish or a light main course. Its rich flavors and textures make it a satisfying and enjoyable addition to any meal. Customize it with your favorite variations to create a salad that suits your taste preferences. Roasted Eggplant and Tomato Salad is a delightful dish that brings together the natural flavors of eggplant and tomatoes. The roasting process enhances their taste, creating tender and delicious vegetables. Customize this salad with different variations to explore various flavor profiles. Whether served as a side dish or a main course, this salad is sure to impress with its vibrant colors and mouthwatering flavors.