Boistfort Valley Farm
Community Supported Recipe Box

Roasted Eggplant and Garlic Salad with Tomatoes


  • 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 8 large garlic cloves, peeled
  • 1 1-pint basket cherry tomatoes, halved
  • 1/4 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons balsamic vinegar


dish: salad
season: fall

Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.

Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature.

Adapted from Bon Appétit, June 1998