Eggplant Salad With Roasted Garlic Tomatoes Recipes

ROASTED EGGPLANT TOMATO SALAD

Steps:

• Preheat the oven to 425F. Line a baking sheet with parchment paper.
• Cut the eggplant into 1-inch cubes (no need to peel the eggplant).
• Put eggplant cubes in a bowl and drizzle with 2 tbsp of extra-virgin olive oil and toss to coat.
• Put eggplant pieces on the baking sheet in a single layer. Put in the oven and bake for 30 minutes or until tender. Remove roasted eggplant from the oven and let cool.
• While the eggplant is baking, chop the tomatoes and parsley.
• Put the remaining 1 tbsp of extra-virgin olive oil in a cup. Add balsamic vinegar and whisk with a fork to make a dressing.
• Put roasted eggplant, chopped tomatoes and chopped parsley in a large bowl, drizzle with dressing and toss to coat. Sprinkle with salt and pepper to taste.

ROASTED EGGPLANT AND TOMATO SALAD

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 GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F.
• Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle.
• Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.