Eggplant Salad With Tomatoes And Basil Recipes

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ROASTED EGGPLANT AND TOMATO SALAD WITH BASIL



Roasted Eggplant and Tomato Salad With Basil image

Make and share this Roasted Eggplant and Tomato Salad With Basil recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium firm eggplants
3 cups ripe cherry tomatoes
1/4 cup extra virgin olive oil
salt
black pepper, freshly ground
10 leaves fresh basil, shredded

Steps:

  • Preheat oven to 450°F.
  • Slice eggplant crosswise into 1/4 inch slices; cut cherry tomatoes in half.
  • Place tomatoes and eggplant slices on nonstick baking sheet. Season with salt and olive oil (reserving 1/3 of the oil for the dressing) turning tomatoes and eggplant to coat evenly.
  • Roast until soft and slightly brown for approximately 15 minutes, turning eggplant once.
  • Remove from oven, cool, and cut eggplant in quarters. Toss gently with remaining olive oil, basil leaves and salt and pepper to taste.

Nutrition Facts : Calories 137, Fat 9.5, SaturatedFat 1.3, Sodium 7.6, Carbohydrate 13.4, Fiber 7.1, Sugar 6.2, Protein 2.5

ROASTED EGGPLANT CAPRESE SALAD RECIPE



Roasted Eggplant Caprese Salad Recipe image

A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!

Provided by The Mediterranean Dish

Categories     Appetizer

Time 50m

Number Of Ingredients 13

1 eggplant, sliced into 1/2-inch rounds
Salt
3 large or steak tomatoes, sliced into 1/2-inch rounds
Extra virgin olive oil
20 basil leaves, more for the dressing
16 Oz. fresh mozzarella cheese, sliced
Basil Vinaigrette (optional)
1 small garlic clove, chopped
1 cup packed basil leaves
1/4 cup extra virgin olive oil
1/2 tbsp lime juice
Pinch crushed red pepper
Salt and pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
  • Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
  • When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
  • If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
  • While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
  • When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!

Nutrition Facts : Calories 443 calories, Sugar 6.5 g, Sodium 931.1 mg, Fat 37.7 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4 g, Protein 18.3 g, Cholesterol 67.3 mg

EGGPLANT-TOMATO SALAD



Eggplant-Tomato Salad image

Few ingredients, fast and easy to make, and always a big hit!

Provided by ANUTAD

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 eggplant, cubed
olive oil, divided
salt to taste
1 pint grape tomatoes, halved
½ red onion, thinly sliced
1 teaspoon lemon juice, or to taste
ground black pepper to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
  • Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
  • Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
  • Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g

ROASTED EGGPLANT AND TOMATO SALAD



Roasted Eggplant and Tomato Salad image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

2 medium eggplants, slice 1/4-inch
3 cups ripe cherry tomatoes, cut in halves
1/4 cup olive oil, divided
10 leaves fresh basil, shredded
Salt and pepper

Steps:

  • Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA



Grilled Eggplant with Tomatoes, Basil, and Feta image

The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 55m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

Steps:

  • Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
  • Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

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