This simple Grilled Eggplant & Roasted Tomato Salad it put together and is a great addition to any summer dinner table. Made with so few ingredients but brings all the flavours of summer to you plate.
If you’re anything like me, sometimes coming up with the most simple side dish seems like a huge chore. And then we all end up sticking to what we know, what everyone likes and what’s simple. That’s me all over. Despite writing this food blog, there are many days when I have no clue what to cook. Lots of them!
However, this food blog is even helping me be more creative and by logging all of my dishes, I get to look back at dishes I would have otherwise forgotten about. So, if you’re stuck as to what side dish to put on the table, take a look at the Salads & Sides section on the blog. There’s so much there and something for everyone.
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Grilled Eggplant and Roasted Tomato Salad
Ingredients
- 1 Eggplant
- 4 tomatoes pear variety
- 4 tablespoons olive oil
- 1 Tablespoon honey
- Sea salt
- Mint leaves roughly torn
Instructions
- Cut your eggplant into thin slices length ways. Once you have done this, cut each slice in half down the middle length ways. Set aside.
- Preheat your oven to 350 degrees F. Slice the tomatoes into about 1/2 inch slices. Put the tomatoes in a medium sized roasting tin, sprinkle with sea salt and drizzle with 1 tablespoon of olive oil. Roast for about 30-35 minutes or until the tomatoes are quite soft. Remove from oven.
- With a grill pan set over medium heat, add one more tablespoon of olive oil. Lay out the eggplant slices, covering the entire pan but not letting them overlap onto each other. Cook each side for just a few minutes until they are soft and have the nice grill marks. Remove from pan and repeat for the rest of you eggplant slices. Make sure you add the additional olive oil to the pan as you cook more eggplant slices.
- Heat your tablespoon of honey in a small sauce pan just for a minute.
- On a large serving platter, toss together the eggplant and the tomatoes. Drizzle over honey, sprinkle over sea salt and toss over the mint leaves. Serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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