Roasted Eggplant Salad with Charred Tomato Vinaigrette

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I call this a salad, but for me it’s a main course. Because it’s so flavorful at room temperature, it works well as a buffet dish and is portable enough for a picnic.


  • 2 medium eggplants, each cut into 6 slices, ends discarded
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 8 ounces fresh goat cheese
  • ¼ cup mixed chopped fresh herbs, such as basil, chervil, tarragon, and chives
  • Charred Tomato Vinaigrette
  • 4 cups loosely packed, savory young greens, such as arugula, mizuna, red mustard, cress, mâche, young spinach, or a combination


Preheat the oven to 425°F. Lightly brush the eggplant slices with the olive oil, season with salt and pepper, and arrange in a single layer on a baking sheet. Roast until lightly browned and tender, about 15 minutes. Remove from the baking sheet, and when cool enough to handle, top each eggplant slice with ounce of cheese and a sprinkle of the chopped herbs, and roll them into tube shapes.

Place the eggplant rolls in a shallow bowl or small baking dish and pour the vinaigrette over them. Marinate for 1 to 2 hours.

Arrange the greens on plates. Place 2 eggplant rolls on top of each serving and drizzle each serving with a tablespoon or two of the vinaigrette marinade. Top with toasted pine nuts, if desired.


If you like with toasted pine nuts