Roasted Eggplant and Tomato Salad

Name: Roasted Eggplant and Tomato Salad
Yield: serves 6 as a first course, or more as an antipasto
Ingredients: 2 medium-size firm eggplants (about 1 1/4 pounds), rinsed; 4 tablespoons extra-virgin olive oil; 1/2 teaspoon salt, plus more to taste; 3 cups ripe grape or small cherry tomatoes, rinsed; 1/4 teaspoon freshly ground black pepper; 1/4 cup red wine vinegar; 12 small fresh basil leaves, or 2 tablespoons shredded large basil leaves; 1/3 cup shredded fresh mozzarella or ricotta salata

December 14, 2011

Serve this colorful and delicious salad as a first course by itself, with other antipasti, or with grilled foods. You can use this low-fat method of preparing eggplant in other dishes too. I top it with shavings of ricotta salata (ricotta that has been salted and dried in a small round cheese form for about 4 weeks).

Recipe notes

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