Roasted Eggplant Salad
Translated from Italian, the language of the video.
Tuorlo Rosso cooked this in a Facebook video, in Italian. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by marica pagazzi on SeeMeCook
A fresh, fragrant summer salad with roasted eggplant, cherry tomatoes, green olives, and basil, dressed with an emulsion of extra-virgin olive oil and balsamic vinegar. Serve immediately or let it rest for half an hour; it is also delicious on crostini.
- Time
- 1 hour 40 minutes
- Cuisine
- Italian
Ingredients
Insalata
- 1.6 kg
Salsa
- 6 g
Weights are estimates. Together, the ingredients weigh about 1.65 kg before cooking, which is about 410 g per serving.
Steps
Prick the eggplants with the tip of a knife and arrange them on a baking sheet.
Bake in a conventional oven preheated to 180 °C (350 °F) for 40 minutes.
Once cooked, let them cool slightly, then place them in a paper bread bag and allow them to cool completely; this will make them easier to peel.
When cool, remove the stems and peel the eggplants with the help of a knife.
Cut the flesh into thin strips and transfer it to a large bowl.
Remove the stems from the cherry tomatoes, wash them, and halve or quarter them depending on their size and your preference.
Add the cherry tomatoes to the bowl with the eggplant.
Cut the pitted green olives into smaller pieces and add them to the bowl.
Add the basil leaves, tearing them by hand.
In a small bowl, combine the extra-virgin olive oil and balsamic vinegar.
Mince or crush the two garlic cloves and add them to the dressing.
Add salt to taste and, if desired, freshly ground black pepper; whisk until emulsified.
Pour the emulsion over the ingredients in the bowl and mix well.
Serve immediately, or let the salad rest for about 30 minutes before serving. It is also delicious with crostini or as a side dish.
Notes
The recipe is presented as a summer side dish; the half-hour resting time is optional. The source lists the quantities of cherry tomatoes, olives, basil, balsamic vinegar, salt, and pepper as to taste.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 191
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 11 g
- Fiber
- 12 g
Where the calories come from
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