Roasted Eggplant Salad with Tomato-Caper Salsa

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.

Roasted Eggplant Salad with Tomato-Caper Salsa, another Easy Summer recipe ♥ KitchenParade.com. A simple, wondrous late-summer salad. Low Carb. WW2.
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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.

ALANNA's TIPS The Tomato-Caper Salsa is a-m-a-z-i-n-g, totally unexpected. Could you dude it up with avocado or roasted corn? Sure. Or cubes of toasted bread, à la Panzanella? Or top it with a sliver of avocado and a couple of plump shrimp? Of course! Better yet, leave the salsa as is but serve with chips or alongside some broiled fish or with a soft egg over top. Or stir it into some cottage cheese or use it as "dressing" for lettuce greens. Dreamy good, this salsa!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

ROASTED EGGPLANT SALAD with TOMATO-CAPER SALSA

Hands-on time: 25 minutes
Time to table: At least 4 hours
Makes 10 slices
    EGGPLANT
  • 1 large globe eggplant, cut cross-wise 3/4-inch thick
  • 2 tablespoons olive oil
  • Salt & pepper
    TOMATO-CAPER SALSA
  • 1 large perfect summer tomato, chopped
  • 1 green bell pepper, chopped
  • 3 tablespoons capers
  • 1 tablespoon caper juice
  • 1 tablespoon red wine vinegar
    TO SERVE
  • 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.

NUTRITION INFORMATION Per Slice: 63 Calories; 4g Tot Fat; 1g Sat Fat; 2mg Cholesterol; 98mg Sodium; 6g Carb; 3g Fiber; 3g Sugar; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 1 & WW Points Plus 2 (but two slices = PointsPlus 3). CALORIE COUNTERS 100-calorie serving = 1-1/2 slices (3g protein).


Roasted Eggplant Salad with Tomato-Caper Salsa, another Easy Summer recipe ♥ KitchenParade.com. A simple, wondrous late-summer salad. Low Carb. WW2.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Recipes for Perfect Summer Tomatoes

(hover for a description, click a photo for a recipe)
Creamy Ricotta with Tomato-Cucumber-Corn Salad Red Rice with Tomatoes Zucchini Spiral 'Noodle' Salad
Shakshuka (Eggs Nested in Summer Vegetables) Chicken Burgers with Fresh Spinach, Feta and Garden Tzatziki Sauce Grilled Steak with Summer Tomato Salad

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This looks so delicious and I have enjoyed so many of your recipes. Under the directions for the Eggplant, you say several hours or days ahead, turn oven to 375 and put oil and salt,,,,,,,,,I take it you mean you can oil and salt the eggplant days ahead, also?
 
Anonymous ~ Thank you, thank you! What I “hope” the recipe says is that it’s okay to roast the eggplant a day ahead (several hours or just-before is fine too) but that the Tomato-Caper Salsa needs several hours for the flavors to meld but shouldn’t be done a whole day ahead. I’ll check the wording, hope this helps!
 

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