IMG_4432

Roasted Eggplant and Tomato Salad

The garden is producing an abundant supply of tomatoes, eggplants and a variety of peppers.  It has been pretty rewarding and I’d say our first attempt at these raised vegetable beds have proved successful.  The okra and corn should be ready in a couple of weeks.  I think we’ve had our fill of baby bok choy, and swiss chard.  The squash, beans, and cucumbers have been semi-devoured by the deer, but I do believe we will be getting some leftovers soon:).  I’ve had a fun time trying out various manual settings with my camera, aren’t the colors so vibrant? 

IMG_4450 Red tomatoes, yellow tomatoes, large and small.

IMG_4453

IMG_4446The cherry tomatoes were oh so sweet.

IMG_4456 Eggplants in 2 different colors

IMG_4425Now for the recipe, it comes together in no time, and is a great meatless dish……adapted from “A Healthy Life for Me”.

Roasted Eggplant & Tomato Salad

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 2 medium eggplant, 3 cups cubed
  • 6-7 medium tomatoes, 3 cups cubed
  • 5 tablespoon olive oil, divided
  • ¼ teaspoon Kosher salt, divided
  • 3 tablespoon balsamic vinegar
  • ¼ cup toasted walnuts
  • ¼ cup finely grated parmesan cheese
  • 4-5 large basil leaves torn into small pieces

Method

  1. Preheat oven to 450 degrees. Line two baking sheets with foil.
  2. Cut ends off eggplant, slice into 1″ slices, then quarter slices.
  3. Toss eggplant with 1½ tablespoon of olive oil and ⅛ teaspoon kosher salt.
  4. Place on first baking sheet.
  5. Cut tomatoes into 1″ cubes and toss with 1½ tablespoon of olive oil and ⅛ teaspoon of kosher salt.
  6. Place on second baking sheet.
  7. Place both baking sheets in oven and bake for 25-30 minutes or until eggplant is soft and starts to caramelize (darken around edges)
  8. Remove both sheets from oven and let cool.
  9. Place eggplant and tomato, vinegar, remaining 3 tablespoons of olive oil, walnuts and toss.
  10. Top with torn basil and parmesan cheese.

Serve – we ate this gorgeous salad with some grilled sourdough bread and a glass of crisp white wine.  It was a complete meal.

Sharing this recipe with the lovely folks at  Fiesta Friday #81, hosted by the Amazing Angie.

36 comments

  4. Loretta,
    You are a pro with the camera ! I have not used the manual settings in a long time.You have captured the colors and freshness of the vegetables so well! Wow! Happy that you are enjoying the fruits of your labor with the gardening.
    I love all the flavors going on in that yummy salad and am sure to make it soon.

    Liked by 1 person

    Reply

    1. You’re so sweet, thanks Sandhya. But gosh I’ve a long way to go with the camera. When trying to use the manual setting, there’s just so much to take into consideration, and often I get totally confused. It helped that the colors were so beautiful. Thanks for stopping by:)

      Liked by 1 person

      Reply

      1. Long time ago when I first came to this country, I had taken photography lessons and used to love trying the manual settings. Then after the kids were born, the camera has been in auto mode ever since:) I should relearn but there is so much to learn in blogging, I am always trying to catch up:)

        Liked by 1 person

      2. I wish I could find a place where I could take my camera and learn more about the manual settings. I find the guide confusing, but sometimes I look online and watch videos on basic photography skills, which help at times, but trying to implement it is another story.:). You’re right so much to learn on so many different social media platforms too, it can get very taxing on my poor brain cells:)

        Liked by 1 person

      3. Ha Ha… I can feel my poor brain cells screaming too….it is so hard for me wrap my brain around some of the social media!

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    1. It is definitely a labor of love, but just so fulfilling picking out fresh produce from the garden. Actually I’d be happy serving it with basmati rice too, good idea! Thanks for the visit Dear Fae:)

      Liked by 1 person

      Reply

  10. Ha-ha! Leftovers from your own garden. That’s awesomely generous of you Loretta!! Eggplant in a salad sounds very interesting. I am looking for low cal foods nowadays. Have to knock off a couple of pounds from all the partying .This looks like a must try👍☺

    Liked by 1 person

    Reply

    1. Thanks Ana…. ha ha, yes the deer were nice enough to leave some for me. It was so upsetting to see what they devoured, but this was on a trial and error basis, so I’ll know for next year. Yes, this would definitely be a low cal type of meal. Aren’t we all trying to knock off a couple of pounds? It is so much harder when it is just a few pounds that you need to lose eh? Thanks for stopping by.

      Liked by 1 person

      Reply

    1. Ha ha, like I said in my post, the deer were kind enough to leave me some of their leftovers, so we may actually get some squash, cucumber and beans. I’ve made a note for next year, I ain’t gonna share! :)

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      Reply

    1. Thanks Justine. You can actually grow cherry tomatoes if you have a patio and grow them in a pot. We were in Brooklyn visiting our daughters a couple weekends ago – the High Line was amazing, we also visited the Botanical Gardens in the Bronx, both just gorgeous and hard to believe actually in NYC.

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      Reply

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