Wednesday, April 12, 2017

Roasted Eggplant Salad #EasterRecipes

This salad made with tender baby eggplants and colorful grape and cherry tomatoes tossed in a balsamic vinaigrette is the perfect addition to your Easter table.


It can be made up to two hours ahead of time and is served at room temperature so there is no last minute preparation needed.


You start by cutting the eggplant and a small onion into bite size pieces, tossing them with garlic and olive oil and roasting them until tender, about 15 minutes.


While the roasted eggplant is cooling.  Whisk together the vinaigrette and toss with the tomatoes and some fresh dill.


Add the cooled, roasted veggies and toss to cover with the vinaigrette.  Serve immediately or let stand for up to two hours before serving at room temperature.


This Easter Week event is part of the group, Holiday Fun with our Blog Friends, and is being hosted by Christie of A Kitchen Hoor's Adventure.  We have been and will continue to share recipes suitable for Easter all week long.  You will find links to the others following this recipe.

Roasted Eggplant Salad

2 baby eggplants, cut into 2" dice
1 pt. cherry or grape tomatoes (or a mixture of each)
1 small onion, cut into 2" dice
2 cloves garlic, minced
1 1/2 T. + 2 t. extra virgin olive oil
salt and pepper
1 T. balsamic vinegar 
1/2 T. fresh dill, finely chopped

Toss the eggplant, onion and garlic  with 2 t. of olive oil, season with salt and pepper and place in a single layer on a baking sheet.  Roast in a preheated 350* oven for 15-20 minutes, until tender. Remove from oven and allow to cool to room temperature.

Cut the cherry tomatoes and any large grape tomatoes in half and place in a large bowl.  Place the 1 1/2 T. olive oil, balsamic vinegar, salt and pepper in a small jar with a lid.  Shake vigorously to blend and pour over the tomatoes.  Add the dill and the cooled, roasted vegetables. Toss to coat  and serve immediately or set aside for up to 2 hours at room temperature. Print Recipe

More Easter Entertaining Recipes

8 comments:

  1. Ooooh, yummy! I could always use more side dish ideas. It is way too easy to get into a side dish rut!

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    1. I know Carlee, we spend so much time worrying about our appetizers, entrees and desserts that our sides get pushed to the side (pun intended) LOL

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  2. I am loving these Easter recipes. So tasty and fresh looking. Yum.

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  3. What a gorgeous salad Wendy, love roasted eggplant.

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  4. Eggplant salad, never tried it. Looks very colourful, easy and healthy. Love the simplicity of all this, guess the olive oil and vinegar do quite a bit of roll in adding taste to this salid. Love garlic and cherry tomatoes as well. Good easter recipe and it's veg too for vegetarians(;

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    Replies
    1. Yes, Stefinia....all of that and it tastes wonderful.

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