Eggplant and Tomato Salad
Recipe: Eggplant and Tomato Salad
From: The Herb Companion, September 2008, with minor variations (the original recipe is here)
Serves: 4-6
3 Italian or Japanese eggplants (the long skinny kind), OR 1 large eggplant
2 Tbsp. olive oil
kosher salt and freshly ground pepper
1 small red onion, diced
1 large ripe tomato, diced (or equivalent in medium or cherry tomatoes)
2 Tbsp. capers
2 Tbsp. extra virgin olive oil
2 Tbsp. sherry vinegar (or red wine vinegar)
2 cloves garlic, minced or pressed
pinch sugar
1/2 c. fresh basil leaves, cut into chiffonade (very thin strips)
Heat oven to 350 degrees. Slice eggplants into 1/4" slices; if you are using a large eggplant, cut slices into bite-size pieces. Toss with 2 Tbsp. olive oil and place in single layer on rimmed baking sheet. Season with salt and pepper. Bake about 15-18 minutes, turning once or twice, until cooked and tender but not too soft.
Transfer eggplant to large bowl (you don't need to wait for it to cool). Add onion, tomato, and capers.
In a small bowl, combine olive oil, vinegar, garlic, sugar, and salt and pepper to taste. Blend well with fork.
Drizzle vinaigrette over salad and toss. Add basil chiffonade and toss again. Taste for seasoning. Serve immediately or keep at cool room temp for about an hour; if you refrigerate, bring to cool room temp before serving.
Note:
I made this for the first time for a tapas dinner party and it was the big hit of the night; just really well seasoned. I had organic eggplant and tomatoes and garlic from our CSA and basil from my garden. Yum. The original recipe said it served 6-8; I made 1-1/2 times the amount and four of us ate nearly all of it, so take the serving amount with a grain of salt.
From: The Herb Companion, September 2008, with minor variations (the original recipe is here)
Serves: 4-6
3 Italian or Japanese eggplants (the long skinny kind), OR 1 large eggplant
2 Tbsp. olive oil
kosher salt and freshly ground pepper
1 small red onion, diced
1 large ripe tomato, diced (or equivalent in medium or cherry tomatoes)
2 Tbsp. capers
2 Tbsp. extra virgin olive oil
2 Tbsp. sherry vinegar (or red wine vinegar)
2 cloves garlic, minced or pressed
pinch sugar
1/2 c. fresh basil leaves, cut into chiffonade (very thin strips)
Heat oven to 350 degrees. Slice eggplants into 1/4" slices; if you are using a large eggplant, cut slices into bite-size pieces. Toss with 2 Tbsp. olive oil and place in single layer on rimmed baking sheet. Season with salt and pepper. Bake about 15-18 minutes, turning once or twice, until cooked and tender but not too soft.
Transfer eggplant to large bowl (you don't need to wait for it to cool). Add onion, tomato, and capers.
In a small bowl, combine olive oil, vinegar, garlic, sugar, and salt and pepper to taste. Blend well with fork.
Drizzle vinaigrette over salad and toss. Add basil chiffonade and toss again. Taste for seasoning. Serve immediately or keep at cool room temp for about an hour; if you refrigerate, bring to cool room temp before serving.
Note:
I made this for the first time for a tapas dinner party and it was the big hit of the night; just really well seasoned. I had organic eggplant and tomatoes and garlic from our CSA and basil from my garden. Yum. The original recipe said it served 6-8; I made 1-1/2 times the amount and four of us ate nearly all of it, so take the serving amount with a grain of salt.