The Recipe: A gorgeous make-ahead salad, just slices of roasted eggplant topped with a surprising salsa. Serve it as a substantial salad or for Meatless Monday. Low Carb & Weight Watchers friendly, just 2 PointsPlus!
The Conversation: The Tomatoes Are Here. FINALLY.
Our Tomato Cup Runneth Over.
We harvested one singleton tomato back in – what? June maybe?
Since then, some critter-of-the-night beat us to each slow-to-ripen, heavy-on-the-vine tomato.
So on Saturday, two bereft tomato lovers stocked up on tomatoes for the week at the farmers market. Later that very same day? A niece remembered we'd spoken longingly of tomatoes earlier in the week and delivered a bagful of home-grown tomatoes.
But then? Yesterday morning? I picked a colander-ful of grape tomatoes, tiny red and orange bites of sweet-as-candy summer fruit.
And then last night? Six large, totally ripe heirloom tomatoes.
Tomatoes, you made us wait, you made us worry. Maybe that's one reason we appreciate you so much, you're not a given, you're not to be taken for granted.
But enough sentimentality. Tis time to gorge.
ROASTED EGGPLANT SALAD with TOMATO-CAPER SALSA
Time to table: At least 4 hours
Makes 10 slices
- 1 large globe eggplant, cut cross-wise 3/4-inch thick
- 2 tablespoons olive oil
- Salt & pepper
- 1 large perfect summer tomato, chopped
- 1 green bell pepper, chopped
- 3 tablespoons capers
- 1 tablespoon caper juice
- 1 tablespoon red wine vinegar
- Goat cheese
- Fresh herbs – fresh mint & chive are excellent!
EGGPLANT Several hours before serving, set oven to 375F/190C. With your fingers, brush eggplant slices with oil, top and bottom. Arrange slices on a baking sheet, sprinkle with salt and pepper. Roast for 35 minutes, until eggplant slices are cooked and slightly creamy but still firm and intact. Let cool to room temperature. (If you refrigerate the eggplant, return to room temperature before serving.)
TOMATO-CAPER SALSA While eggplant roasts, stir together salsa ingredients. Cover and refrigerate for about 3 hours for the flavors to meld.
TO SERVE Arrange room-temperature eggplant slices on a platter. Top with Tomato-Caper Salsa (there may be extra). Sprinkle with goat cheese and fresh herbs. Serve immediately.
LEFTOVERS The leftover eggplant slices don't "look" so pretty the next day but stay firm and fresh.
More Recipes for Perfect Summer Tomatoes
Shop Your Pantry First
© Copyright 2015 Kitchen Parade