Roasted Eggplant and Tomato Salad

Recipe by Chef #815695
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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Arrange rack at center position and preheat oven to 450 degrees. Oil a large, heavy baking sheet generously with olive oil.
  • Cut each eggplant into 1-inch cubes and place them on baking sheet. Drizzle with 1/2 cup olive oil, then toss to coat all the eggplant well. Spread diced eggplant in a single layer in pan and season with 1 teaspoon salt. Roast, stirring every 5 minutes, until golden and tender, about 15 minutes. Watch carefully so that eggplant does not overcook. Remove and cool 10 minutes. Transfer to large non-reactive mixing bowl and add tomatoes, onion and garlic.
  • Whisk lemon juice with cumin, paprika and cayenne pepper in a small bowl. Pour mixture over eggplant and tomatoes, and toss very gently, taking care to keep eggplant intact.
  • Add parsley to bowl with eggplant. Mix gently. Taste and season with more salt, and a squeeze or two more of lemon juice if desired. (This salad actually tastes better when prepared 3 to 4 hours ahead so that the flavors can meld. It can be prepared a day in advance. Refrigerate and bring to room temperature 30 minutes before serving when making ahead.).
  • Spoon salad into a serving bowl or onto a platter. Makes 4 to 6 servings.
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