Grilling any vegetable seems to really enhace it’s flavor, and in this recipe the eggplant is no exception. This recipe is a great side dish, light lunch salad, or even a tasty addition to an antipasti platter. If you cannot find the small, Italian eggplants used in this recipe, just look for the smallest ones you can find at your green grocer. I have made this salad both on an outdoor grill, as well as on my stove top grill with equally good results.
This is one of my favorite recipes to make when eggplants and tomatoes are growing overnight in my garden during the heat of summer. For best results use ripe tomatoes, firm, unblemished eggplants, and good quality balsamic vinegar and olive oil. You can also add some chopped green onion and/or capers in this salad as well.
Deborah Mele 2018
- 6 Small, Firm Eggplants (About 4-5 Inches In Length)
- 1/3 Cup Olive Oil
- 2 Cloves Garlic, Minced
- 1 1/2 Cups Ripe Cherry Or Grape Tomatoes Cut In Half
- 3 Tablespoons Chopped, Fresh Herb Of Choice (I used Basil and Mint In The Photo)
- 2 Tablespoons Balsamic Vinegar
- Salt And Pepper To Taste
- Slice the eggplants into 1/2 inch rounds.
- Heat up the grill and brush it lightly with a little of the olive oil.
- Lay the eggplant rounds on the grill, and brush the tops lightly with olive oil.
- Grill about 4 minutes on each side, or until they are soft and golden brown.
- Remove the cooked eggplant to a serving platter, and continue cooking until they are all completely cooked.
- Chop the eggplant into 2 inch pieces.
- Spread over the eggplants, the cherry tomatoes, garlic, and herbs.
- Mix the remaining oil with the balsamic vinegar, and sprinkle over the dish.
- Season with salt and pepper, and mix the mixture lightly, being careful not to break up the eggplant.
- Serve warm or at room temperature.
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 434 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 0mg Sodium: 86mg Carbohydrates: 68g Fiber: 18g Sugar: 29g Protein: 6g
Roasted Eggplant and Tomato Salad
- 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.