Eggplant Tomato Salad Recipes

EGGPLANT AND TOMATO CAPRESE SALAD

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

Eggplant and Tomato Caprese Salad image

Steps:

Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.

Ingredients

2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving

EGGPLANT, TOMATO, AND MOZZARELLA SALAD

This salad also tastes great with grilled chicken added.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Eggplant, Tomato, and Mozzarella Salad image

Steps:

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g

Ingredients

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes (any variety)
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

ROASTED EGGPLANT AND TOMATO SALAD

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 5

Roasted Eggplant and Tomato Salad image

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.

Ingredients

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

EGGPLANT AND TOMATO SALAD

Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.

Provided by aborodenko

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h

Yield 4

Number Of Ingredients 7

Eggplant and Tomato Salad image

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 30.4 g, Fat 7.9 g, Fiber 16.7 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 308.9 mg, Sugar 13.3 g

Ingredients

4 pounds eggplants, peeled and cut into 1/2-inch-thick slices
½ teaspoon salt, or to taste
3 medium tomatoes, cubed
½ cup chopped fresh parsley
2 tablespoons diced white onion
ground black pepper to taste
2 tablespoons olive oil