Eggplant Tomato And Mozzarella Salad Recipes

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EGGPLANT, TOMATO, AND MOZZARELLA SALAD



Eggplant, Tomato, and Mozzarella Salad image

This salad also tastes great with grilled chicken added.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes (any variety)
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  • On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE



Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  • Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  • Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  • Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

ROASTED EGGPLANT AND TOMATO STACKS



Roasted Eggplant and Tomato Stacks image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
1/4 cup kosher salt, plus more for seasoning
Extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
Freshly ground black pepper
16 slices large tomato, each 1/4-inch thick
1 1/2 teaspoons minced garlic
1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

Steps:

  • In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
  • Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
  • Rinse the eggplant under cold water and dry thoroughly with paper towels.
  • Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
  • Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
  • Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
  • Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

EGGPLANT-TOMATO SALAD



Eggplant-Tomato Salad image

Few ingredients, fast and easy to make, and always a big hit!

Provided by ANUTAD

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 eggplant, cubed
olive oil, divided
salt to taste
1 pint grape tomatoes, halved
½ red onion, thinly sliced
1 teaspoon lemon juice, or to taste
ground black pepper to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
  • Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
  • Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
  • Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g

EGGPLANT AND TOMATO SALAD



Eggplant and Tomato Salad image

Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.

Provided by aborodenko

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 4

Number Of Ingredients 7

4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
½ teaspoon salt, or to taste
3 medium tomatoes, cubed
½ cup chopped fresh parsley
2 tablespoons diced white onion
ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
  • Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
  • Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
  • Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 30.4 g, Fat 7.9 g, Fiber 16.7 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 308.9 mg, Sugar 13.3 g

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD



Eggplant and Tomato Panzanella: Bread Salad image

This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together

Provided by Allybee Z

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 loaf French bread, cut into 1-inch cubes
2 finely minced garlic cloves
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
2 large eggplants, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon melted butter
salt and pepper
3 cups halved cherries or 3 cups grape tomatoes
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
  • Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
  • Roast in preheated oven for 20 minutes or until tender and golden brown.
  • To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
  • To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5

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