Eggplant Tomato Salad

E6D39CBC-5C89-4005-ADD4-1B48C861444D.PNG

This Mediterranean style eggplant salad truly bursts with flavors. Enjoy this salad during the summer months while eggplant and tomatoes are in season and delicious. Besides the prep work of the eggplant, which may seem a tad time consuming, it really isn’t bad. This recipe is super simple, fresh and nutritious. If you are just learning how to cook, the steps are very beginner friendly, which also makes this a nice recipe for kids to try making (with parental supervision) to improve their cooking skills in the kitchen. Enjoy, I love this one so much!

Ingredients:

  • 1 eggplant

  • 4 vine tomatoes

  • 2-3 tbsp freshly chopped parsley

  • Red pepper flakes

  • Salt

  • Oregano

  • 3 cloves of garlic, minced

  • Extra virgin olive oil

  • Dressing: ¼ cup extra virgin olive oil, 1 tbsp white balsamic vinegar, salt and pepper to taste, 1 tbsp dijon mustard

Instructions:

  1. Slice the top off the eggplant, then slice into quarters lengthwise so you have four long slices. Then cut those slices into about 1 inch pieces. Place in a colander and generously sprinkle with salt. Let them sit to “sweat” for about 15-30 minute (or up to one hour). Preheat the oven to 400. Line a baking sheet with parchment paper and set aside.

  2. In the meantime, wash the tomatoes, then cut them into quarters, place in a large mixing bowl and set aside.

  3. In a small mixing bowl or shaker cup, start making your dressing. You can taste as you go to adjust the flavors, but start with ¼ cup of extra virgin olive oil, 1 tbsp dijon mustard, 1 tbsp white balsamic vinegar and a sprinkle of salt and pepper. Whisk rapidly until the dressing combines and thickens. Cover and keep refrigerated until you are ready to use it.

  4. When you are done sweating your eggplant, use a paper towel or clean kitchen towel to press over the pieces to absorb the excess moisture. Then transfer the eggplant pieces to the lined baking sheet. Sprinkle with about 1 teaspoon of oregano, chili flakes and a drizzle of extra virgin olive oil. Toss to combine, then bake in the oven for about 25 minutes.

  5. Once the eggplant is done baking, add the pieces into the mixing bowl with tomatoes. Add the freshly chopped parsley and minced garlic. Shake or whisk your dressing once more, then pour desired amount over the tomatoes and eggplant. Toss to combine. 

  6. Serve or keep covered in the fridge until you are ready to use it, and can store up to 3 days.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade   

Vegetables, SaladDanielle SimoneComment