Use up the last of your summer harvest in this savory mouth watering roasted eggplant and tomato salad!
This turned out to be a most delicious way to use up a garden harvest of fresh eggplant and tomatoes. I slow roasted the veggies in the oven and served it over a bed of baby lettuce mix drizzled with lemon juice. Oven ‘roasting’ really means nice and lazy low maintenance cooking. It’s always awesome when you can throw a mess of things in the oven and you with a perfectly roasted veg mash reminiscent of all things Italian.
Meet the cute mini eggplants. The smallest one is probably about 1.5″ long, for reference. I removed the stems and made 1/4″ slices with a mandoline.
I also mandolined the tomatoes and threw in some delicate whole yellow cherry tomatoes as well as grape tomatoes I had laying around.
Although these look like scary hot peppers they are – I’m pretty sure – just red and green peppers. These also went in the roast.
All of these garden delights were given to us from a friend’s garden. How appreciative and lucky am I? Very!
This mix should definitely keep over a couple days and is perfect to eat alone or as a sandwich filler, lettuce wrap filler, zucchini pasta topping, salad topper, baked potato topper, or topper to any vegetable.