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Roasted Eggplant Tomato Salad


This salad/side dish is simple in its components, but boy, does it deliver in taste. Fresh and flavorful, there won’t be too many leftovers of this dish after Yom Tov.


Roast the Eggplant

1. Preheat oven to 400 degrees Fahrenheit. Line 2 baking sheets with Gefen Parchment Paper and spray with oil spray.
2. Slice eggplants into 1/4-inch-thick rounds. Place on baking sheets. Spray the tops of the sliced eggplants and sprinkle salt and pepper to taste.
3. Roast for 20 minutes.

Prepare the Roasted Eggplant Tomato Salad

1. Slice tomatoes and mozzarella into 1/4-inch-thick rounds. Layer eggplant, tomato, and cheese on a serving dish (as shown), or create stacks.
2. In a container, combine oil, water, vinegar, sugar, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and shake well until all ingredients are fully incorporated.
3. Drizzle dressing on salad. Serve warm or at room temperature.


The eggplant can be made in advance and refrigerated. Allow it to come to room temperature before serving.


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