Roasted Eggplant and Tomato Salad
A Mediterranean-inspired dish that's both healthy and bursting with flavor, this Roasted Eggplant and Tomato Salad is surprisingly complex in flavor while being incredibly simple to prepare.
Ingredients
- 2 medium eggplants cut into 1-inch cubes
- 3 cups cherry tomatoes halved
- 3 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves torn
- 1/2 cup crumbled feta cheese optional
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 15 minutes. This draws out excess moisture and any bitterness.
- Pat the eggplant dry with paper towels and place it on the baking sheet along with the halved tomatoes.
- In a small bowl, whisk together olive oil, minced garlic, and dried oregano. Drizzle this mixture over the vegetables and toss to coat evenly.
- Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden brown and the tomatoes are slightly blistered.
- Remove from the oven and let cool for 5-10 minutes.
- Transfer to a serving bowl and drizzle with balsamic vinegar. Gently toss to combine.
- Add torn basil leaves and crumbled feta (if using). Season with additional salt and pepper to taste.