Roasted Eggplant And Tomato Salad Recipe

Name: Roasted Eggplant And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil, plus extra for the baking sheet; 2 eggplants, stemmed but unpeeled (about 2 pounds total); kosher salt; 1 - 1 1/4 lb plum tomato, halved, seeded and cut into 1/2-inch dice; 1/4 cup chopped onion; 4 teaspoons minced garlic; 1/4 cup fresh lemon juice, plus more if needed; 1 tablespoon ground cumin; 2 teaspoons paprika; 1/4 teaspoon cayenne pepper; 1/3 cup chopped flat leaf parsley (see note)

Servings: persons

1/2 cup extra virgin olive oil, plus extra for the baking sheet
2 eggplants, stemmed but unpeeled (about 2 pounds total)
kosher salt
1 - 1 1/4 lb plum tomato, halved, seeded and cut into 1/2-inch dice
1/4 cup chopped onion
4 teaspoons minced garlic
1/4 cup fresh lemon juice, plus more if needed
1 tablespoon ground cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/3 cup chopped flat leaf parsley (see note)

1
Arrange rack at center position and preheat oven to 450 degrees. Oil a large, heavy baking sheet generously with olive oil.
2
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.
3
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.
4
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.).
5
Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, plus extra for the baking sheet, 2 eggplants, stemmed but unpeeled (about 2 pounds total), kosher salt, 1 - 1 1/4 lb plum tomato, halved, seeded and cut into 1/2-inch dice, and more.

Yes, Roasted Eggplant And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant And Tomato Salad

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