Mediterranean Delight: Roasted Eggplant and Tomato Salad Recipe

This Roasted Eggplant and Tomato Salad is a vibrant and flavorful dish that’s perfect as a light lunch, a side dish, or even a topping for grilled meats or fish. It combines the smoky sweetness of roasted eggplant with the juicy tang of ripe tomatoes, all dressed in a zesty Mediterranean-inspired dressing. It’s a simple recipe, yet packed with incredible flavor and healthy ingredients. Perfect for showcasing summer’s bounty, this salad is a guaranteed crowd-pleaser. The best part? It is easily adaptable to your personal preferences and dietary needs, making it a versatile staple in your recipe rotation.

Why You’ll Love This Roasted Eggplant and Tomato Salad

* **Flavor Explosion:** The combination of roasted eggplant, fresh tomatoes, herbs, and a bright dressing creates a symphony of flavors that will tantalize your taste buds.
* **Healthy and Nutritious:** This salad is packed with vitamins, minerals, and antioxidants from the vegetables and olive oil.
* **Easy to Make:** With just a few simple steps, you can have this delicious salad ready in under an hour.
* **Versatile:** Serve it as a side dish, a light meal, or a topping for grilled proteins.
* **Perfect for Summer:** It’s a refreshing and light salad that’s ideal for warm weather.
* **Customizable:** Easily adapt the recipe to your liking by adding different herbs, cheeses, or vegetables.
* **Impressive Presentation:** The vibrant colors of the salad make it a visually appealing dish that’s perfect for entertaining.

Ingredients You’ll Need

* **Eggplant:** Choose firm, glossy eggplants that feel heavy for their size. Globe eggplants are commonly used, but Italian or Japanese eggplants also work well.
* **Tomatoes:** Ripe, juicy tomatoes are essential. Heirloom tomatoes, Roma tomatoes, or cherry tomatoes are all excellent choices. Using a variety of tomato types will add a greater depth of flavor.
* **Red Onion:** Adds a sharp, slightly sweet flavor that complements the other ingredients. If you find red onion too strong, soak it in cold water for 10-15 minutes to mellow the flavor.
* **Garlic:** Fresh garlic is crucial for adding a pungent and aromatic flavor to the dressing.
* **Fresh Herbs:** A combination of fresh herbs like basil, oregano, parsley, and mint adds brightness and complexity. Use what you have on hand or experiment with different combinations.
* **Olive Oil:** Extra virgin olive oil is best for both roasting the eggplant and making the dressing. It adds a rich, fruity flavor.
* **Red Wine Vinegar:** Provides a tangy acidity that balances the sweetness of the tomatoes and eggplant.
* **Lemon Juice:** Adds a bright, citrusy flavor to the dressing.
* **Feta Cheese (optional):** Adds a salty and creamy element to the salad. Crumble it over the top just before serving.
* **Kalamata Olives (optional):** Adds a briny and salty flavor that complements the Mediterranean flavors.
* **Salt and Pepper:** To taste.
* **Optional additions:** Pine nuts, capers, bell peppers (roasted), cucumber.

Step-by-Step Instructions

Step 1: Prepare the Eggplant

1. **Wash and cut the eggplant:** Rinse the eggplant under cold water and pat it dry. Trim off the stem and the blossom end. Cut the eggplant into 1-inch cubes. For longer eggplants, consider slicing them into rounds, then quartering them. The size of the pieces influences the roasting time; adjust accordingly.
2. **Salt the eggplant (optional):** Salting the eggplant helps to draw out excess moisture, resulting in a more flavorful and less bitter finished product. Place the cubed eggplant in a colander and sprinkle generously with salt. Toss to coat evenly and let it sit for 30 minutes to 1 hour. After salting, rinse the eggplant thoroughly under cold water and pat it dry with paper towels. This step can be skipped if you’re using a variety of eggplant known for its sweetness.

Step 2: Roast the Eggplant

1. **Preheat the oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Parchment paper also prevents the eggplant from sticking to the pan.
2. **Toss with olive oil and seasonings:** In a large bowl, toss the cubed eggplant with 2-3 tablespoons of olive oil, salt, and pepper. Make sure the eggplant is evenly coated with oil. You can also add a pinch of dried oregano or garlic powder for extra flavor.
3. **Roast the eggplant:** Spread the eggplant in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the eggplant instead of roasting it. Roast for 20-25 minutes, or until the eggplant is tender and slightly browned. Flip the eggplant halfway through the roasting time to ensure even cooking. The roasting time may vary depending on the size of the eggplant cubes and your oven. Look for a golden-brown color and a slightly wrinkled texture.

Step 3: Prepare the Tomatoes and Other Vegetables

1. **Wash and chop the tomatoes:** Rinse the tomatoes under cold water and pat them dry. Cut the tomatoes into bite-sized pieces. If using cherry tomatoes, you can simply halve or quarter them. For larger tomatoes, dice them into 1/2-inch cubes. Remove the core from the tomatoes before dicing.
2. **Prepare the red onion:** Peel the red onion and thinly slice it. To reduce the sharpness of the onion, you can soak it in cold water for 10-15 minutes, then drain and pat dry.
3. **Mince the garlic:** Peel and mince the garlic. Use a garlic press or a sharp knife to mince the garlic finely. Mincing the garlic releases its aromatic oils and enhances the flavor of the dressing.
4. **Roast bell peppers (Optional):** Roasting red bell peppers adds a delicious smoky sweetness to the salad. If using bell peppers, roast them alongside the eggplant or separately. To roast bell peppers, place them directly on the gas stovetop flame turning occasionally until the skin is charred and blackened. Alternatively, you can roast them under the broiler or in the oven. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. This will steam the peppers, making it easier to peel off the skin. Peel, seed, and chop the roasted bell peppers.

Step 4: Make the Dressing

1. **Combine the ingredients:** In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Adjust the ratios to your liking. For a sweeter dressing, add a touch of honey or maple syrup. For a spicier dressing, add a pinch of red pepper flakes.
2. **Taste and adjust:** Taste the dressing and adjust the seasonings as needed. Add more salt, pepper, or vinegar to balance the flavors.

Step 5: Assemble the Salad

1. **Combine the ingredients:** In a large bowl, combine the roasted eggplant, chopped tomatoes, sliced red onion, and fresh herbs. Gently toss to combine.
2. **Pour the dressing over the salad:** Pour the dressing over the salad and toss gently to coat evenly. Be careful not to overdress the salad, as this will make it soggy.
3. **Add feta cheese and olives (optional):** If using feta cheese and Kalamata olives, crumble the feta cheese over the salad and add the olives. Toss gently to combine.
4. **Garnish and serve:** Garnish the salad with extra fresh herbs and a drizzle of olive oil. Serve immediately or chill for later. Chilling the salad allows the flavors to meld together.

Tips for the Best Roasted Eggplant and Tomato Salad

* **Choose the right eggplant:** Look for firm, glossy eggplants that feel heavy for their size. Avoid eggplants that are soft or have blemishes.
* **Salt the eggplant:** Salting the eggplant helps to draw out excess moisture and bitterness. This step is especially important if you’re using a larger, more mature eggplant.
* **Don’t overcrowd the pan:** When roasting the eggplant, make sure to spread it in a single layer on the baking sheet. Overcrowding the pan will steam the eggplant instead of roasting it.
* **Use fresh, high-quality ingredients:** The quality of the ingredients will greatly impact the flavor of the salad. Use ripe, juicy tomatoes, fresh herbs, and good quality olive oil.
* **Adjust the dressing to your liking:** Taste the dressing and adjust the seasonings to your preference. Don’t be afraid to experiment with different herbs and spices.
* **Let the salad sit:** Allowing the salad to sit for at least 30 minutes before serving will allow the flavors to meld together.
* **Add a touch of sweetness:** A touch of honey or maple syrup can help to balance the acidity of the tomatoes and vinegar.
* **Spice it up:** Add a pinch of red pepper flakes for a touch of heat.
* **Add some crunch:** Toasted pine nuts or walnuts add a nice crunch to the salad.
* **Use different types of tomatoes:** Using a variety of tomato types will add a greater depth of flavor. Cherry tomatoes, heirloom tomatoes, and Roma tomatoes are all excellent choices.
* **Roast other vegetables:** Consider roasting other vegetables alongside the eggplant, such as bell peppers, zucchini, or onions.

Variations and Substitutions

* **Grilled Eggplant and Tomato Salad:** Grill the eggplant instead of roasting it for a smoky flavor.
* **Vegan Eggplant and Tomato Salad:** Omit the feta cheese or substitute it with a vegan feta cheese alternative.
* **Spicy Eggplant and Tomato Salad:** Add a pinch of red pepper flakes or a chopped chili pepper to the dressing.
* **Eggplant and Tomato Pasta Salad:** Toss the salad with cooked pasta for a heartier meal.
* **Eggplant and Tomato Salad with Chickpeas:** Add cooked chickpeas for extra protein and fiber.
* **Eggplant and Tomato Salad with Quinoa:** Add cooked quinoa for a healthy and filling meal.
* **Balsamic Glaze:** Drizzle balsamic glaze over the salad for a touch of sweetness and acidity.
* **Different Herbs:** Experiment with different herbs, such as dill, chives, or cilantro.
* **Different Cheeses:** Try different cheeses, such as goat cheese, ricotta cheese, or Parmesan cheese.
* **Add Avocado:** Add diced avocado for a creamy texture and healthy fats.
* **Lemon zest:** Incorporate lemon zest into the dressing for an extra burst of citrus flavor.
* **Capers:** Add capers for a salty and briny flavor.
* **Sun-dried tomatoes:** Add sun-dried tomatoes for an intense tomato flavor.

Serving Suggestions

* **As a Side Dish:** Serve alongside grilled meats, fish, or poultry.
* **As a Light Lunch:** Enjoy it on its own or with a slice of crusty bread.
* **As a Topping:** Use it as a topping for grilled bruschetta or crostini.
* **In a Sandwich:** Spread it on bread or pita bread for a delicious vegetarian sandwich.
* **With Hummus:** Serve it with hummus and pita bread for a Mediterranean-inspired appetizer.
* **Over Pasta:** Toss it with cooked pasta for a simple and flavorful pasta dish.
* **With Grilled Halloumi:** Pair it with grilled halloumi cheese for a satisfying and flavorful vegetarian meal.
* **In a Salad Bowl:** Add it to a larger salad bowl with other vegetables and grains.

Make Ahead Instructions

The roasted eggplant can be prepared ahead of time and stored in the refrigerator for up to 3 days. The dressing can also be made ahead of time and stored in the refrigerator for up to 5 days. Assemble the salad just before serving to prevent it from becoming soggy.

Storage Instructions

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly softer as it sits, but the flavor will still be delicious.

Recipe Card

**Roasted Eggplant and Tomato Salad**

A vibrant and flavorful Mediterranean salad featuring roasted eggplant, fresh tomatoes, and a zesty dressing.

**Prep Time:** 20 minutes

**Cook Time:** 25 minutes

**Total Time:** 45 minutes

**Yield:** 6 servings

**Ingredients:**

* 1 large eggplant, cut into 1-inch cubes
* 2-3 ripe tomatoes, chopped
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4 cup fresh basil, chopped
* 1/4 cup fresh oregano, chopped
* 1/4 cup fresh parsley, chopped
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1 tablespoon lemon juice
* Salt and pepper to taste
* 1/2 cup feta cheese, crumbled (optional)
* 1/4 cup Kalamata olives, pitted and halved (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the eggplant in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
4. In a small bowl, whisk together the remaining olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper.
5. In a large bowl, combine the roasted eggplant, chopped tomatoes, sliced red onion, and fresh herbs. Gently toss to combine.
6. Pour the dressing over the salad and toss gently to coat evenly.
7. Add feta cheese and Kalamata olives (if using) and toss gently to combine.
8. Garnish with extra fresh herbs and a drizzle of olive oil. Serve immediately or chill for later.

**Notes:**

* Salting the eggplant helps to draw out excess moisture and bitterness.
* Roasting other vegetables alongside the eggplant adds extra flavor.
* Adjust the dressing to your liking by adding different herbs, spices, or sweeteners.

Enjoy!

Nutritional Information (Approximate)

(Per serving, without optional ingredients):

* Calories: Approximately 200-250
* Fat: 15-20g
* Protein: 3-5g
* Carbohydrates: 15-20g
* Fiber: 5-7g

**Disclaimer:** *Nutritional information is estimated and may vary based on specific ingredients and preparation methods. This information should not be considered a substitute for professional dietary advice.*