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

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

2 medium eggplants, each cut into 6 slices, ends discarded
2 tablespoons olive oil
Salt and freshly ground pepper

Method

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,

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Roasted Eggplant Salad with Charred Tomato Vinaigrette

Ingredients

Method

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