Wednesday, July 29, 2015

Eggplant Salad with Charred Tomato Vinaigrette


Eggplant Salad with Charred Tomato Vinaigrette - Smell of Rosemary.

This blog is just one suggestion for use of this wonderful charred tomato vinaigrette: it is delicious over roasted eggplant, accompanied with black olives and large chunks of goat cheese, served over fresh young greens. It can serve as a salad or as an simple vegetarian supper. It is also delicious when serve as side dish for roasted lamb. 
Eggplant Salad with Charred Tomato Vinaigrette - Smell of Rosemary.

Ingredients
4 mini eggplants or 2 medium eggplants, cut into 1 inch chunks
2 tablespoons of olive oil
6 ounces of goat cheese
1 cup of black olives cut in half
4 cups young greens
Charred Tomato Vinaigrette dressing, recipe available at  (http://www.smellofrosemary.blogspot.com/2015/07/charred-tomato-vinaigrette.html)
Eggplant Salad with Charred Tomato Vinaigrette - Smell of Rosemary.

Toss eggplant with 2 tablespoons of olive oil, and place them in a single layer on the cookie sheet. Roast the eggplant for about 15 minutes, it will be ready when it has softened and has a light brown color. 

Serve eggplant on the top of fresh greens such as arugula, spinach, or any other……along with black olives and goat cheese. Drizzle with charred tomato vinaigrette.  
Eggplant Salad with Charred Tomato Vinaigrette - Smell of Rosemary.
 
This recipe is a variation of a recipe found in Cooking One On One by John Ash.