In this article, I will tell you about a great side dish, a light lunch salad, or even a tasty addition to an antipasti platter. It is an easy and quick variation of the dish – Eggplant and Tomato Salad. Baked eggplant adds a delicious smokiness to this salad. The result is a tasty dish with a summery flavor that is perfect for family gatherings. It only takes 45 minutes to make this salad, and you will have a nutritious and tasty dish.
What is an Eggplant and Tomato Salad?
In this post, we’ll look at how to make great salads. It is an easy-to-prepare variation of the dish – Eggplant and Tomato Salad. This dish has a delicious smokiness from the baked eggplant. It is this note that makes this salad taste exceptional. The result is a tasty, summery dish that’s perfect for sharing with your family. This salad is nutritious and delicious at the same time, and it only takes 45 minutes to make.
I love to eat it as a light lunch, but it also tastes great over chicken or lamb, or even as a salsa over flatbread. This salad will keep for a couple of days in the refrigerator, but it can get dry because the eggplant has had time to absorb the liquid, so be sure to toss it lightly with more olive oil before serving.
Eggplant and Tomato Salad Ingredients
- Eggplant: Creamy and smoky from baking or grilling, they add a rich, tender texture.
- Red Bell Pepper: Sweet and crunchy, with a slightly smoky flavor when roasted, they add vibrant color and crunch.
- Cherry Tomatoes: Juicy and tangy, adding a burst of sweetness and bright flavor.
- Blue Onion: Sharp and slightly sweet, they add a crunch and a pop of vibrant purple color.
- Dense Greek Yogurt: Creamy and tangy, it balances the flavors and adds a smooth texture.
- Parsley: Fresh and slightly peppery, it adds brightness and a pop of green color.
- Olive Oil: Add a silky texture and balance flavors with rich and fruity olive oil.
- Sunflower Oil: Use a light and neutral sunflower oil that is great for frying or grilling.
- Salt: Helps balance sweetness and bitterness and enhances overall flavor.
- Pepper: Adds a hint of heat and complements other ingredients with a mild spiciness.
Eggplant and Tomato Salad Recipe
- First, pierce the eggplant all over with a fork.
- Peel, seed the peppers, and place on a foil-lined baking sheet.
- Then, brush the eggplant and peppers with sunflower oil.
- Bake them in the oven at 392 degrees F (200 degrees C) for 15-20 minutes.
- When cooked, let them cool for 20 minutes.
- Then, cut the tomatoes in half, and chop the onion and herbs into strips.
- Peel the eggplant, but do not break it up completely into fibers.
- Peel the pepper and cut it into triangles.
- Then, mix the peppers, tomatoes, onions, and parsley in a bowl, and add salt, pepper, and olive oil. Mix well.
- Season the eggplant separately with salt and pepper.
- Place the eggplant on a plate, and top it with the rest of the vegetables and a spoonful of yogurt. Enjoy!
Chef Recipe Tips:
- You can also bake the tomatoes to give them a richer flavor.
- It is important to pierce the eggplant so that it bakes well from the inside.
- You can substitute shallots or chives for the blue onion.
Origin of Eggplant and Tomato Salad
The origins of the eggplant and tomato salad are rooted in the culinary traditions of the Mediterranean and the Middle East:
Mediterranean cuisine: Both eggplant and tomatoes are staples in Mediterranean cuisine. They appear in a variety of dishes throughout Southern Europe. Mediterranean salads emphasize fresh and wholesome ingredients, using olive oil, fresh herbs, and simple seasonings.
Eggplant and tomatoes are also commonly used in salads and meze (appetizers) in the Middle East. Popular dishes such as baba ghanoush (a smoky eggplant dip) and a variety of tomato-based salads are evidence of the region’s love affair with these ingredients.
Baked eggplant-tomato salad has become a versatile and popular dish in contemporary cuisine. It is found in restaurants and homes worldwide in various forms, often adapted to local ingredients and preferences.
In summary, the culinary traditions of the Mediterranean and Middle East have given rise to baked eggplant and tomato salad. It reflects the emphasis in these regions on the use of fresh, seasonal produce and simple, flavorful cooking techniques.
Storage and Serving Suggestions
A versatile side dish, this eggplant salad recipe is easy to make. It pairs well with everything from barbecue classics such as veggie burgers to Mediterranean dishes such as falafel. You can add it to a mezze platter or pack it for a picnic with caprese sandwiches. You really can’t go wrong with this eggplant salad!
It is possible to make this salad up to 3 days in advance without the addition of the herbs. However, if you do add them, it’s best to do so that day, as they will wilt after being added to the dressing. Store the salad in an airtight container in the refrigerator.
What to Serve with Eggplant and Tomato Salad
As I said earlier, the eggplant and tomato salad goes well with a wide variety of dishes, making it a versatile addition to many dishes. Here are a few suggestions for what you can serve with it:
Grilled meats:
- Chicken: You can serve roasted or grilled chicken, flavored with Mediterranean herbs and spices, with this salad as it enhances its taste.
- Lamb: Use grilled lamb chops or lamb kebabs to add a rich, savory contrast to the light and fresh flavors of the salad.
- Beef: For a hearty meal, serve grilled steak or beef kebabs with your salad.
Seafood:
- Fish: The eggplant and tomato flavors also pair well with grilled or baked fish such as salmon, sea bass, or cod.
- Shrimp: add a delicious seafood flavor with grilled or sautéed shrimp that pairs well with the fresh ingredients in the salad.
- Scallops: Seared scallops provide a rich and tender protein option that is a great addition to the salad.
Grains:
- Couscous: Fluffy couscous, especially a version flavored with lemon or herbs, makes a great side dish.
- Quinoa: Served hot or cold with salad, quinoa is a light and nutritious option.
- Rice: Mediterranean-style rice pilaf, flavored with herbs and spices, is a comforting accompaniment.
Breads:
- Pita bread: Warm flatbread or pita chips are perfect for scooping up salad.
- Crusty Bread: For a filling meal, try a rustic, crusty bread such as ciabatta or baguette.
- Flatbread: A freshly baked flatbread or naan can be served to soak up the juices of the salad.
Pierce the eggplant all over with a fork.
Peel, seed the peppers, and place on a foil-lined baking sheet.
Brush the eggplant and peppers with sunflower oil.
Bake in the oven at 392 degrees F (200 degrees C) for 15-20 minutes.
When cooked, let them cool for 20 minutes.
Cut the tomatoes in half, chop the onion and herbs into strips.
Peel the eggplant, but do not break it up completely into fibers.
Peel the pepper and cut it into triangles.
Mix the peppers, tomatoes, onions, and parsley in a bowl, add salt, pepper, and olive oil. Mix well.
Season the eggplant separately with salt and pepper.
Place the eggplant on a plate, and top it with the rest of the vegetables and a spoonful of yogurt.
