Serve this colorful and delicious salad as a first course by itself, with other antipasti, or with grilled foods. You can use this low-fat method of preparing eggplant in other dishes too. I top it with shavings of ricotta salata (ricotta that has been salted and dried in a small round cheese form for about 4 weeks).
Recipe information
Yield
serves 6 as a first course, or more as an antipasto
Ingredients
Preparation
Step 1
Preheat oven to 450°. Trim the ends of the eggplant and slice crosswise into 1-inch-thick rounds; cut each round into halves or quarters, to make roughly equal pieces no bigger than 2 inches on a side. Put the chunks on a baking sheet lined with parchment, or a silicone baking mat, and sprinkle a tablespoon of the oil and 1/4 teaspoon salt over them. Toss to distribute the oil, and spread the pieces apart so they’ll brown quickly.
Step 2
Put the tomatoes on another parchment-lined sheet, sprinkle 1 tablespoon oil and a pinch of salt over them, roll them around, and spread them out. Put both sheets in the oven, and roast until both the eggplant and the tomatoes are soft, shriveled, and nicely caramelized on the edges, 30 minutes or more. While roasting, turn the eggplant chunks a couple of times, roll the tomatoes over, and shift the sheets around in the oven for even heating.
Step 3
Let the vegetables cool on the sheets completely, then transfer them to a large mixing bowl. Toss gently with the remaining olive oil and salt, ground pepper, vinegar, and basil. Taste, and adjust the seasonings. Arrange the salad on a serving platter, or portion on salad plates, and sprinkle the shredded cheese on top.
IDEAS FOR ROASTED EGGPLANT SALADS
Step 4
This salad can be an antipasto or a meal in itself. Without the cheese, it can be an accompaniment to grilled fish and meat. Or just put it between two slices of grilled bread to make a sandwich.
