Roasted eggplant with fresh tomato salad is a vegetable filled fun recipe to add to your repertoire. Perfect for company or yourself, this dish is wonderful.
- Cook Time
- Prep Time
- 8 ServingsServings
- 2 large eggplants or exotic eggplants
- 1 small chilli pepper, finely chopped
- 3/4 cup olive oil
- 1 tsp salt
- 1 Tbl sugar
- Assortment of exotic tomatoes
- 2 red onions (sliced into very thin rings)
- Couple of olives (optional)
- 1/2 cup lemon juice
- 1/2 cup sugar
- 1 cup oil
- 1 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic (optional, but delicious)
- Large handful of fresh basil (keep some aside to decorate just before serving)
Preheat oven to 350 Deg. F/180 Deg. C
Combine oil, chilli, salt and sugar and set aside to allow chilli to infuse into oil. Cut eggplants into thin slices (1/2 cm) and place into a bowl. Pour chilli infused oil over sliced eggplants and toss well to ensure they're well coated.
Place eggplant onto tinfoil lined baking sheet and bake until golden brown. Drain in paper towel and set aside to cool.
Slice larger tomatoes into 1/2 cm slices and leave baby tomatoes whole. (Tomatoes must NOT be roasted but served fresh)
Make up salad dressing by combining all the salad dressing ingredients in a food processor or in a jug with a hand blender.
Build salad by placing a layer of eggplant, followed by a layer of sliced tomato and onion. Repeat layering and finally place baby tomatoes and snipped basil leaves on top. Just before serving pour salad dressing over the salad. TIP: I have also topped this salad before with roughly chopped sugared pecan nuts for that extra crunch and it was lovely. If you prefer a savoury taste then rather add the optional olives.
If serving a milchik meal during Pesach or during the year, this salad is wonderful with crumbled feta cheese and roasted pine nuts.