Roasted Eggplant And Tomato Salad Recipes

ROASTED EGGPLANT AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
• Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
• Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
• Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
• Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
• Serve pasta drizzled with a little more oil and the herbs.

ROASTED EGGPLANT & TOMATO SALAD WITH CARAMELIZED LEMON DRESSING

Steps:

• Preheat oven to 350°F.
• Brush the cut sides of eggplant with 2 tablespoons oil. Sprinkle with a pinch of salt. Place, cut-side down, on a baking sheet. Roast until tender, 30 to 35 minutes. Let cool for 10 minutes.
• Meanwhile, toast pine nuts in a small nonstick skillet over medium-high heat, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.
• Place sugar in a shallow dish and dip the cut side of each lemon half in it. Place the lemon halves, cut-side down, in the skillet and cook over medium heat until the sugar is caramelized, about 4 minutes. Transfer the lemon halves to a cutting board to cool and scrape the caramelized juice from the pan into a large bowl.
• When the lemon halves are cool enough to handle, squeeze the juice into the bowl. Whisk in the remaining 3 tablespoons oil and 1/4 teaspoon salt, tamari (or shoyu) and pepper.
• Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.

ROASTED EGGPLANT AND TOMATO SALAD

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 EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

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.

EGGPLANT SALAD WITH TOMATO AND 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.

EGGPLANT AND TOMATO SALAD

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.

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES

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 WITH BASIL

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.

ROASTED EGGPLANT AND TOMATOES

Steps:

• Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
• When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
• Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.

EGGPLANT, TOMATO, AND MOZZARELLA SALAD

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.

EGGPLANT-TOMATO SALAD

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.

MEDITERRANEAN EGGPLANT AND BARLEY SALAD

Steps:

• Roast eggplant and zucchini:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
• Cook barley:
• Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
• Make dressing and assemble salad:
• Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.