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Roasted Eggplant Carpaccio and Exotic Tomato Salad

 

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Roasted Eggplant Carpaccio and Exotic Tomato Salad
 

 

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Recipe

Roasted Eggplant Carpaccio and Exotic Tomato Salad

Roasted eggplant with fresh tomato salad is a vegetable filled fun recipe to add to your repertoire. Perfect for company or yourself, this dish is wonderful.

Times

  • Prep Time : 25 min
  • Cook Time : 10 min
  • Ready Time : 35 min

Servings

8 Servings

Ingredients

  • 2 large eggplants or exotic eggplants
  • 1 small chilli pepper, finely chopped
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 Tbl sugar
  • Assortment of exotic tomatoes
  • 2 red onions (sliced into very thin rings)
  • Couple of olives (optional)

Salad Dressing

  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 cup oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cloves garlic (optional, but delicious)
  • Large handful of fresh basil (keep some aside to decorate just before serving)

Directions

Preheat oven to 350 Deg. F/180 Deg. C

Combine oil, chilli, salt and sugar and set aside to allow chilli to infuse into oil. Cut eggplants into thin slices (1/2 cm) and place into a bowl. Pour chilli infused oil over sliced eggplants and toss well to ensure they’re well coated.

Place eggplant onto tinfoil lined baking sheet and bake until golden brown.  Drain in paper towel and set aside to cool.

Slice larger tomatoes into 1/2 cm slices and leave baby tomatoes whole. (Tomatoes must NOT be roasted but served fresh)

Make up salad dressing by combining all the salad dressing ingredients in a food processor or in a jug with a hand blender.

ASSEMBLING

Build salad by placing a layer of eggplant, followed by a layer of sliced tomato and onion. Repeat layering and finally place baby tomatoes and snipped basil leaves on top. Just before serving pour salad dressing over the salad. TIP: I have also topped this salad before with roughly chopped sugared pecan nuts for that extra crunch and it was lovely. If you prefer a savoury taste then rather add the optional olives.

If serving a milchik meal during Pesach or during the year, this salad is wonderful with crumbled feta cheese and roasted pine nuts.

Tags

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

3 Responses to Roasted Eggplant Carpaccio and Exotic Tomato Salad

  1. avatar says: cassandra

    this looks so yummy! my family would love it

  2. avatar says: vickir

    It says that this is a healthy recipe.
    However there is 1 3/4 cups of oil in it, which comes to 3339 calories, from 100% fat. then there’s 400 calories worth of white sugar. How is that even close to healthy? There are some people that will actually think that it is because you’ve said so. Nothing could be further from the truth. You either need to remove the fat and sugar from this recipe or the words stating that it’s healthy. It’s wrong.

  3. I will certainly speak to the publishers and ask them to reword their two line intro – thanks for bringing this to my attention.

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