Eggplant Tomato Salad Recipes

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MOROCCAN ZAALOUK (COOKED EGGPLANT AND TOMATO SALAD)



Moroccan Zaalouk (Cooked Eggplant and Tomato Salad) image

Moroccan zaalouk is a delicious, cooked salad made with eggplant, tomatoes, garlic, olive oil, and spices. It's usually served as a dip with crusty bread.

Provided by Christine Benlafquih

Categories     Appetizer     Salad     Side Dish     Salad

Time 1h5m

Yield 6

Number Of Ingredients 16

For the Salad:
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1/3 cup water
1/8 teaspoon cayenne pepper, optional
Lemon wedge, optional
For Serving:
Extra-virgin olive oil garnish
1 loaf crusty bread

Steps:

  • Gather the ingredients.
  • Combine eggplant, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, oil, water, and cayenne in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
  • With a spoon or potato masher, crush and blend tomatoes and eggplant.
  • Add lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
  • The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
  • Drizzle olive oil-or chile oil if you like spicy food. Serve with sliced crusty bread.

Nutrition Facts : Calories 492 kcal, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1157 mg, Sugar 14 g, Fat 15 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

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 CAPRESE SALAD



Eggplant and Tomato Caprese Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving

Steps:

  • Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
  • Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
  • On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.

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 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

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.

EGGPLANT SALAD WITH TOMATO AND GOAT CHEESE



Eggplant Salad with Tomato and Goat Cheese image

Tender, grilled eggplant helps make this light summer salad feel like a meal. The balsamic dressing adds so much depth and a burst of bright flavor. -Susan Leiser, Hammonton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 large eggplant, cut into 8 slices
1/4 cup extra virgin olive oil, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 plum tomatoes, chopped
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4 teaspoons balsamic vinegar
4 cups fresh arugula or baby spinach
1/2 cup crumbled goat cheese

Steps:

  • Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper., Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side., Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese.

Nutrition Facts : Calories 115 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES



Roasted Eggplant and Garlic Salad with Tomatoes image

Categories     Salad     Garlic     Tomato     Side     Roast     Wheat/Gluten-Free     Eggplant     Summer     Healthy     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
  • Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0

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.

GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD



Grilled Mediterranean Eggplant & Tomato Salad image

A friend of mine served a delicious grilled eggplant salad when she had me over for dinner, and I was so inspired that I went home and re-created it! -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 medium eggplant, cut into 1/2-inch slices
1/4 cup olive oil, divided
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/3 cup dry red wine
1-1/2 cups cherry tomatoes, halved
1/4 cup minced fresh parsley
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese

Steps:

  • Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.

Nutrition Facts :

EGGPLANT & TOMATO SALAD



Eggplant & Tomato Salad image

I got this recipe online when I was looking for ways to use up the bountiful supply of eggplant from our garden. I don't remember what website I got if from.

Provided by Mrs. Hughes

Categories     Greens

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium eggplants
1/4 teaspoon salt
1/8 teaspoon pepper
7 cups mesclun
1 cup basil leaves
2 large tomatoes
4 tablespoons parmesan-basil salad dressing
cooking spray

Steps:

  • Cut 2 medium eggplants into 1/2 inch slices.
  • Coat a baking pan with cooking spray and put eggplant in in a single layer.
  • Coat each slice with cooking spray on both sides.
  • Bake at 450 degrees until browned, about 20 minutes, turning once.
  • Sprinkle eggplant with 1/4 teaspoon salt.
  • Sprinkle eggplant with 1/8 teaspoon pepper.
  • Allow eggplant to cool.
  • Toss together 7 cups mesclun greens and 1 cup whole basil leaves.
  • Divide among 4 plates.
  • Top greens with eggplants and 2 large sliced tomatoes.
  • Drizzle each salad with 1 tablespoon parmesan-basil dressing.

Nutrition Facts : Calories 88.2, Fat 0.8, SaturatedFat 0.1, Sodium 156.3, Carbohydrate 20.2, Fiber 11.3, Sugar 8.9, Protein 4.1

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