Roasted Eggplant & Tomato Salad

Name: Roasted Eggplant & Tomato Salad
Total time: 60 min
Yield: 4 servings
Ingredients: 600 g Eggplant; 250 g Tomato; 50 g Red onion; 20 g Scallions; 15 ml Neutral cooking oil; 20 ml Rice vinegar; 0.5 whole Lime; 5 g Sugar; 0.5 tsp Salt; 0.25 tsp Black pepper

Soft roasted eggplant, juicy tomato and crisp red onion in a lime-vinegar dressing.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant600 g
Tomato250 g
Red onion50 g
Scallions20 g
Neutral cooking oil15 ml
Rice vinegar20 ml
Lime0.5 whole
Sugar5 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

None of the major allergens in the listed ingredients. Check packaged ingredient labels.

Method

Roast the eggplant

Heat the oven to 220°C conventional / 200°C fan. Wash the eggplants, remove the stems and halve lengthwise. Score the cut flesh shallowly without cutting through the skins. Brush with the oil and put cut-side down on a parchment-lined tray. Roast for 30–40 minutes until collapsed and completely soft when pierced.

Prepare the fresh vegetables

While the eggplant roasts, wash and cut the tomatoes into small wedges. Thinly slice the red onion and scallions. Whisk the juice of the half lime with the vinegar, sugar, salt and pepper in a serving bowl.

Cool and tear

Cool the eggplant for 10 minutes. Peel away any tough or heavily darkened skin; a few tender strips can remain. Tear the flesh into short chunky strips and drain in a sieve for 5 minutes so the salad will not become watery.

Dress and serve

Fold the warm or room-temperature eggplant, tomatoes and red onion into the dressing. Scatter with scallions and divide into four starter portions. Serve soon after mixing, or refrigerate promptly and serve chilled.

This egg-free salad is inspired by ensaladang talong. Roast the eggplant until truly soft; a firm, spongy centre means it needs more time.

Ratings & comments

Loading reviews…