Best Roasted Eggplant Tomato Salad Recipes

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ROASTED EGGPLANT AND TOMATO SALAD



Roasted Eggplant and Tomato Salad image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 medium eggplants, slice 1/4-inch
3 cups ripe cherry tomatoes, cut in halves
1/4 cup olive oil, divided
10 leaves fresh basil, shredded
Salt and pepper

Steps:

  • Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

ROASTED EGGPLANT AND TOMATO SALAD



Roasted Eggplant and Tomato Salad image

Note: When made a day or even several hours ahead, the parsley will lose some of its bright green color. If you prefer, you can gently stir in the parsley at serving time.

Provided by swmdecoy-spam

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL



Roasted Eggplant and Tomato Salad With Basil image

Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium firm eggplants
3 cups ripe cherry tomatoes
1/4 cup extra virgin olive oil
salt
black pepper, freshly ground
10 leaves fresh basil, shredded

Steps:

  • Preheat oven to 450°F.
  • Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
  • Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
  • Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
  • Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5

CHAR-GRILLED EGGPLANT & ROASTED TOMATO SALAD W. FETA CHEESE



Char-Grilled Eggplant & Roasted Tomato Salad W. Feta Cheese image

A friend of mine made this for dinner for us, and I can't tell you how good it is. It made a great side dish with our grilled salmon, and would go with any grilled meat or fish really. I would have it on it's own for lunch too. It comes from Delia Smith. If you don't have a grill pan for the top of the stove, you can just broil the eggplant, but I like the nice lines the pan leaves. The recipe tells you to skin the tomatoes, but my friend didn't bother and neither would I ! I would make this ahead though, so all the flavors can mingle and get to know one another. Plus, then it's all done, and you can have an extra glass of wine while someone else grills your meat or fish!

Provided by A la Carte

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium eggplants
8 small plum tomatoes
7 ounces crumbled feta cheese
8 tablespoons extra virgin olive oil (you may need more for brushing the eggplant)
1 tablespoon torn fresh basil leaf (or more to taste)
2 tablespoons balsamic vinegar
4 ounces assorted salad leaves
7 fluid ounces creme fraiche (or use sour cream if you can't find it)
paprika
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to 400°F.
  • Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
  • While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
  • Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
  • Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
  • Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
  • When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
  • As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.

Nutrition Facts : Calories 645.7, Fat 58.3, SaturatedFat 23.8, Cholesterol 118.2, Sodium 619, Carbohydrate 24.1, Fiber 10.8, Sugar 11.9, Protein 12.4

ROASTED EGGPLANT & TOMATO SALAD



ROASTED EGGPLANT & TOMATO SALAD image

Categories     Tomato     Appetizer

Yield 4 people

Number Of Ingredients 8

2 medium firm eggplants (1 1/4 lbs)
4 tabls extra-virgin olive oil
1/2 tsp salt
3 cups of grape or cherry tomatoes
black pepper
1/4 red wine vinegar
12 small basil leaves
1/3 cup of mozzarella or ricotta salata

Steps:

  • Preheat oven to 450 cut the eggplant to 1 inch cubes and cover them with 1tbls of oil and some salt - cook over grill or oven - get them browned or slightly charred. Bake the tomatoes in the oven after covering them also in oil and salt until browned and somewhat shrivelled. Keep some of liquid. Let all this cool until ready. Then just put veggies together, add rest of oil, vinegar, basil leaves and put cheese on top and serve.

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