Easy Eggplant Salad With Roasted Garlic Vinaigrette

Ingredients

Salad:

  • 1 large eggplant
  • 1 medium white onion
  • 4 ounces carrots, chopped (about 1/2 cup)
  • 2 medium tomatoes, chopped into roughly 1 inch pieces
  • 1 14 ounce can water-packed artichoke hearts, quartered
  • 12 – 16 pitted olives such as Kalamata, Niçoise, and/or green Sevillano
  • 1 ounce sun dried tomatoes, diced (about 1/4 cup loosely packed)
  • 1 ounce Parmesan cheese, grated & additional to taste

Dressing:

Print this:

Easy Eggplant Salad With Roasted Garlic Vinaigrette

Directions


eggplantPrepare the eggplant and onion:  Preheat the oven to 375°.  Wrap the eggplant in aluminum foil and place on a baking sheet lined with foil or parchment paper.  Peel and chop the onion into roughly 1/2 – 1  inch pieces and arrange on the sheet in a single layer next to the eggplant. Sprinkle the onion generously with salt and pepper.

Roast the eggplant and onion for about 25 minutes, or until the onion is well browned around the edges. Transfer the onions from the tray to a serving bowl. Return the eggplant to the oven and roast for another 20 minutes or until it is very tender (that is, a dull knife can easily glide through it).

Make the dressing: In a small bowl or measuring cup, whisk the O Roasted Garlic Olive Oil and O California Balsamic Vinegar with agave syrup (or sugar) until well combined.  Taste-test the dressing on a piece of eggplant.  Adjust the seasonings according to your preferences.

Assemble the salad:  Chop the eggplant into roughly 1/2 – 1 inch pieces and add to the bowl along with the remaining salad ingredients.  Drizzle the dressing over the salad and toss lightly. Add salt and fresh ground pepper to taste, and toss again.  Serve with additional Parmesan cheese on the side, and enjoy!

Roasted Eggplant, Garlic, and Tomato Salad with O Cabernet Dressing

Ingredients

1 1 ½ pound eggplant, peeled, cut into 1-inch squares
2 tbsp. O Extra Virgin Olive Oil
4 large garlic cloves, peeled
1-pint cherry tomatoes halved
¼ cup chopped red onion
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill
3 tbsp. O Cabernet Wine Vinegar

Print this:

Roasted Eggplant, Garlic, and Tomato Salad with O Cabernet Dressing

Directions


Great served with grilled lamb or steak.

Preheat oven to 350 degrees F. Place eggplant in 13x9x2 inch roasting pan. Drizzle O Extra Virgin Olive Oil to coat. Roast about 20 minutes. Add garlic cloves; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Allow to cool slightly. Chop garlic finely. Transfer eggplant and garlic to a medium bowl. Cool to room temperature.

Mix remaining ingredients into eggplant/garlic mixture. Season with salt and pepper. (Can be made a couple of hours ahead. Let stand at room temperature.)

4 Servings