Roasted Eggplant Salad with Tomato-Caper Salsa

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!
Roasted Eggplant Salad with Tomato-Caper Salsa, another Easy Summer recipe ♥ A simple, wondrous late-summer salad. Low Carb. Weight Watchers Friendly.

Easy Summer Recipes ♥, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
With a free e-mail subscription, you'll never miss a one!

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.

Roasted Eggplant Salad with Tomato-Caper Salsa, another Easy Summer recipe ♥ A simple, wondrous late-summer salad. Low Carb. Weight Watchers Friendly.

The Tomatoes Are Here. FINALLY.

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.


Hands-on time: 25 minutes
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 the salad, 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.

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!
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 Old Points 1 & PointsPlus 2 & SmartPoints 2 & Freestyle 1 CALORIE COUNTERS 100-calorie serving = 1-1/2 slices (3g protein).

More Recipes for Perfect Summer Tomatoes

(hover with a mouse for a description; otherwise click a photo to view the 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
~ more Favorite Summer Salad Recipes ~
~ more tomato recipes ~

~ Pretty Ways to Serve Summer's Best Tomatoes ~
~ Never Take a Good Tomato for Granted: Twelve Favorite Tomato Recipes ~

~ Tomato Gazpacho ~
~ Old-Fashioned Cucumber & Tomato Salad ~
~ Fattoush (Traditional Middle Eastern Salad) ~
~ more tomato recipes ~
from A Veggie Venture, my food blog about vegetables

Shop Your Pantry First

(helping home cooks save money on groceries)

~ eggplant ~
~ tomatoes ~
~ capers ~
~ goat cheese ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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 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. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2015 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous8/12/2015

    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?

  2. 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!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna