Roasted Eggplant Salad
If you roast the eggplant in advance, this salad is very easy to assemble for a quick meal.
1 medium or 2 small fairytale eggplant, diced in medium-bite chunks (about ¾ lb.)
Salt and pepper
1-2 cloves garlic, minced or pressed
2 small bell peppers, cut in 1” chunks
¼ red onion, cut in 1” chunks (can use other mild onion)
1 c. cherry tomatoes, halved
2 Tbsp. chopped parsley or carrot tops, optional
1 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
Place eggplant in a sieve, toss with a couple dashes of salt, and allow to sweat over the sink for about an hour. Pat/gently squeeze between a paper or cloth towel to remove any excess moisture.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a bowl, toss the eggplant cubes with a drizzle of olive oil, season with a dash of salt and pepper, then bake on the prepared baking sheet for 15-30 minutes or until they are starting to brown. Check often; you want them to be firm-tender, not mushy. Cool somewhat, and transfer to a large bowl.
Sauté peppers, onion and garlic in 1 Tbsp. olive oil for 2-3 minutes. Toss with the eggplant.
Add tomatoes to the same skillet, warm until heated through, but still have their shape. Gently stir into eggplant mixture along with parsley, if using.
Whisk the vinegars and carefully toss with vegetables. Season with salt and pepper as you wish. Serve at room temperature.
Recipe created or adapted by Liz Talley, Urban Graze
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