Roasted Eggplant and Tomato Salad

by Pamela

roasted eggplant salad, roasted garlic, roasted eggplant, easy dinner recipe

This colorful, and delicious, roasted eggplant salad with tomato is perfect served as a starter to a wonderful meal or as a light dinner all by itself. It’s so easy to make and takes such little time, I think you’ll be making this one again and again.

Somebody, we won’t mention who exactly, has put on more than a few pounds in recent months. I could blame it on this or that, but truthfully it’s because of this AND that. My clothes don’t fit right, I’m uncomfortable and since seeing myself in some recent pictures, I realized that I hardly recognize myself. Ever been there? Of course I’m not alone in this…Craig is experiencing the same thing. So guess what’s happening in our house?

We’re finally cleaning up our acts. Yes, the dreaded “E” word (exercise) is coming into play. Not only in the activity department but also in the eating department. I won’t call it a D-I-E-T because to me, diet is the food you eat…not a dirty 4 letter word that means deprivation and dullness. No, we’re (ha…I’m the one that cooks around here…so I’m) just making better food choices and watching the portions.

 

Roasted Eggplant and Tomato Salad for a Light Dinner

This means that you’ll be seeing some healthier dishes around here in the next few weeks. Oh, don’t get me wrong…there will still be some desserts and decadent little things, just not quite as many. I thankfully have lots of neighbors and Craig’s co-workers to help us get through those less than waist/butt friendly items.

But back to this roasted eggplant and tomato salad…

Earlier this year I told you how to make roasted garlic. Well, if you don’t have any on hand…I suggest you make up another batch. Roasted garlic is the secret ingredient in this dish. Oh sure, roasted eggplant, tomatoes and onions are pretty tasty, but when you stir in the roasted garlic you get a whole other dimension of flavor that really takes this simple dish right over the top.

Roasted eggplant and tomato salad

I served this over baked polenta rounds. You know, that pre-made polenta that comes in a tube (love that stuff for its ability to make dinner even easier to whip up). But you could make up a pot of soft polenta and that would be even better tasting. If you’re serving this as a starter, you may even want to leave out the polenta and just serve it as is. (There are white beans in the recipe.)

So now that it’s cooling off a bit and you can actually stand to have the oven on. Why not make up a batch of this roasted eggplant and tomato salad? You’ll be surprised at how something so simple and easy can be so filling and delicious.

Roasted Eggplant and Tomato Salad
 
Prep time
Cook time
Total time
 
Roasted eggplant and tomato salad with a kick of garlic is a great way to start a meal or as a meal itself.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 2-6
Ingredients
  • 1 Large Eggplant (diced)
  • 3 Large Tomatoes (diced)
  • 1 Large Onion (sliced thin)
  • 3 Tablespoons Olive Oil
  • 1 15 Ounce Can Great Northern Beans (drained)
  • 1 Tablespoon Roasted Garlic
  • 1 Tube Polenta (sliced into equal rounds)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • ¼ Cup Flat Leaf Parsley (finely chopped)
Instructions
  1. Pre-heat oven to 450 degrees Fahrenheit.
  2. Arrange baking racks in top and bottom third of oven.
  3. Line 2 large baking pans with parchment paper or foil.
  4. Spread the eggplant on one baking pan and the tomatoes and onions on the other baking pan.
  5. Drizzle 1½ tablespoons of olive oil over the eggplant and do the same over the tomatoes and onions. Use your hands to make sure that the all of the vegetables are well coated with the oil.
  6. Sprinkle kosher salt over both pans of vegetables.
  7. Place vegetables on baking racks, in the oven and cook for 15 minutes. After 15 minutes rotate the pans top to bottom and bottom to top rack.
  8. Remove from oven when eggplant and onions have browned.
  9. While vegetables are roasting, add the beans to a large bowl and stir in the roasted garlic (don't use raw garlic because it will be too potent). Make sure that the garlic is well mashed and blended with the beans.
  10. Also while vegetables are roasting, line another baking sheet with foil and lightly coat with oil. Lay the polenta discs onto the the foil in a single layer.
  11. After removing the vegetables from the oven, slide the polenta in. Cook for 10-15 minutes per side or until polenta begins to get a crunchy surface.
  12. Remove from oven and arrange on plates.
  13. Add the vegetables to the the bowl of beans and give it a taste. Add more salt and freshly ground pepper to taste.
  14. Top polenta rounds with roasted eggplant mixture.
  15. Serve.
Notes
You can serve this with a drizzle of balsamic vinegar for a little extra kick.

 

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3 comments

Dorothy September 27, 2014 at 4:42 pm

Made this today with farmers market fresh vegetables very good! I brought the recipe to share with my daughter and it travels well. I feel like it will be equally good as leftovers – a big convenience in or house. Thanks so much…

Maureen | Orgasmic Chef September 24, 2014 at 6:23 pm

We were watching a tv show the other night about the 5:2 diet and how that would change our lives forever. Apparently fasting is a good thing. :eyeroll:

Now, forgetting dieting, this salad it outstanding. Seriously, is there anything better than roasted eggplant and roasted garlic? Just those two alone would be the start of a good book.

Pamela September 25, 2014 at 2:56 pm

Fasting, Slowing, Cleansing, Veganizing, Paleoing, Oreoing…I give up. I just need to burn more than I consume (and I need to do it right now!) 😉

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