Roasted Eggplant and Tomato Salad
Silky roasted eggplant meets juicy tomatoes in this simple summer salad. Garlic, basil, and good olive oil make it sing.
Ingredients
Instructions
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Preheat oven to 220°C / 425°F.
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Cut eggplant into 1-inch cubes. Toss with 3 tbsp olive oil and 1/2 tsp salt. Spread on a sheet pan in a single layer.
Tip: Don't crowd the pan—eggplant needs space to roast, not steam. -
Roast 25-30 minutes, stirring once, until golden and tender.
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While eggplant roasts, combine diced tomatoes with remaining 2 tbsp olive oil, vinegar, sliced garlic, remaining salt, and pepper. Let marinate.
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Add warm roasted eggplant to the tomato mixture. Toss gently.
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Let sit 10 minutes for flavors to meld. Add torn basil and pine nuts if using.
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Taste and adjust seasoning. Serve warm or at room temperature.
Storage & Meal Prep
The roasted eggplant can be prepared up to 2 days ahead and refrigerated. Assemble with fresh tomatoes just before serving for the best contrast of textures.
Variations
- Eggplant Salad with Tahini: Drizzle with tahini-lemon sauce instead of plain olive oil for a Middle Eastern-inspired version.
- Eggplant and Tomato Salad with Feta: Add crumbled feta and a sprinkle of dried oregano for a Greek-style variation.
- Charred Eggplant Salad: Grill or char the eggplant directly over a flame for a smoky flavor that pairs beautifully with fresh tomatoes.
FAQ
How do you roast eggplant for salad?
Cut eggplant into thick slices or cubes, toss with olive oil and salt, and roast at 220°C / 425°F for 25-30 minutes until golden and silky. Don't skimp on the oil—eggplant needs it to caramelize properly.
Do you need to salt eggplant before roasting?
For roasting, salting isn't necessary. Modern eggplant varieties are less bitter than older ones. Salting mainly draws out moisture, which helps with frying but isn't needed for roasting.
What goes well with roasted eggplant?
Roasted eggplant pairs beautifully with fresh tomatoes, garlic, basil, mint, tahini, feta, chickpeas, and lemon. Its silky texture contrasts well with crunchy or acidic ingredients.
Nutrition Facts
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Per Serving
The Story Behind This Dish
The contrast in this salad is the whole point: silky, caramelized eggplant against cool, juicy tomatoes.
The warm eggplant wilts the basil slightly and creates its own dressing as it meets the marinated tomatoes. This is a late-summer dish, when tomatoes are at peak sweetness and eggplant is abundant.
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