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Roasted Eggplant and Tomato Salad

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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!

 

 

Roasted Eggplant and Tomato Salad

    Ingredients

    • 7-8 mini eggplants, sliced
    • 10 medium tomatoes, sliced
    • 3 cups grape/cherry tomatoes
    • a couple red/green peppers, seeds removed and sliced
    • 2+ garlic cloves, minced
    • 4 tablespoons extra virgin olive oil and a little extra for the baking sheet
    • 1 teaspoon sea salt
    • 2 teaspoons dried basil
    • 1/2 teaspoon ground pepper

    Instructions

    1. Preheat oven to 425F. This will fill 2 cookie sheets - I baked one at a time on 1 cookie sheet.
    2. Divide ingredients over 2 Ziploc bags and toss around to coat and marinate.
    3. Line cookie sheet(s) with tinfoil and drizzle or spray a minimal amount of olive oil to coat the tinfoil.
    4. Add ingredients from one Ziploc bag to to cookie sheet and spread out as evenly as possible, bake at 425F for 35-40 minutes.
    5. Remove from oven and allow to cool, serve over a bed of greens.
    https://feedyourskull.com/2012/09/17/roasted-eggplant-and-tomato-salad/

    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.

    Enjoy!

    xoxo

     

     

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