Eggplant tomato salad –Today, I’m excited to share a delightful recipe that’s perfect for a warm evening. Roasted eggplant and tomato salad is not only simple to make but also bursting with flavors. Whether you’re looking for a side dish or a light meal, this salad will surely impress your taste buds.
Little Dog Lost: Roasted Eggplant & Tomato Salad
Here’s a look at the vibrant dish we’re about to create. It’s colorful, healthy, and full of deliciousness!
Ingredients
- 1 large eggplant
- 3 ripe tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Start by cutting the eggplant into cubes. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Toss to coat the eggplant evenly.
- Spread the eggplant cubes on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and tender. Remember to stir them halfway through for even cooking.
- While the eggplant is roasting, chop the tomatoes. In a separate bowl, combine the chopped tomatoes with the minced garlic, balsamic vinegar, and the remaining tablespoon of olive oil. Mix well and set aside to let the flavors meld.
- Once the eggplant is done, allow it to cool slightly. Then, gently fold the roasted eggplant into the tomato mixture. Give everything a gentle toss to combine.
- Transfer the salad to a serving dish and garnish with fresh basil leaves. Enjoy your roasted eggplant and tomato salad either warm or cold!
This roasted eggplant and tomato salad not only looks fantastic but is also packed with nutrients. It’s a perfect addition to any meal or can stand alone as a light lunch. Grab your ingredients and get started—you won’t be disappointed!
