Roasted Eggplant and Tomato Salad
Instructions:
An easy and straightforward salad with loads of flavor,
which you can further intensify by grilling or broiling
both the eggplant and tomatoes; adding cubes of mozzarella
or ricotta salata; using a mixture of fresh herbs,
like chives, parsley, and dill; or adding a splash of balsamic
or good red wine vinegar.
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 or
so small cherry or grape tomatoes
2 teaspoons minced garlic
1/2 cup chopped fresh basil leaves
- Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2 -inch-thick slices and salt it if time allows.
- Heat the oven to 400 F. Smear 2 baking sheets generously with some olive oil. Divide the eggplant slices between the sheets, leaving some space in between; put the tomato pieces in the empty spaces. Drizzle the vegetables with the remaining oil and sprinkle with salt and pepper.
- Roast without turning until the eggplant is soft and the tomatoes are a bit shriveled, about 25 minutes. (At this point, you may refrigerate the vegetables, covered, for up to a day. Return it to room temperature before proceeding.)
- Roughly chop the eggplant slices, then toss them
with the tomatoes, garlic, and basil; taste, adjust the seasoning,
and serve within 20 minutes or so.
- Eggplant-Sesame Salad.
- Omit the tomatoes, garlic, and basil. Replace the olive oil with a neutral oil, like grapeseed or corn. Add 1 bunch scallions, trimmed, and roast along with the eggplant. In Step 3, chop the scallions and toss the vegetables with 2 tablespoons each toasted sesame seeds and soy sauce and 1 tablespoon freshly squeezed lemon juice. Taste, adjust the seasoning, and serve.
- MAKES: 4 servings
- TIME: About 1 hour