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Home > Restaurants > Recipes > Roasted-Eggplant-and-Fresh- Tomato Salad

Roasted-Eggplant-and-Fresh- Tomato Salad

Provided by: Chef Serena Bass
Served at: Serena

  • Type of Dish: Salads
  • Servings: 8
  • Cuisine: American, English/Irish
  • Reader Rating: Write a Review

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2 pounds Japanese eggplant, cut into 1 1/2-inch diagonal slices
1/2 cup plus 2 tablespoons olive oil
Kosher salt and coarsely ground black pepper
11/2 pound tomatoes, cut in 1-inch chunks
1/2 cup shredded basil
2 tablespoons aged sherry vinegar
2 cloves garlic, minced


Place the eggplant in a roasting pan and toss with 1/2 cup of the oil, 1 tablespoon salt, and 1 tablespoon pepper, and bake for 30 minutes. Remove from oven, and set aside to cool.

 Toss together the tomatoes, basil, vinegar, garlic, and remaining oil in a large bowl. Stir in the eggplant, and season to taste with salt and pepper.

(Published 2001)

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