Roasted Eggplant Salad
Served as a salad, over pasta or mixed with cooked lentils, this dish lends itself to variation.
- 2 medium globe eggplant
- 1/3 cup california olive oil
- 1/4 pound crimini or white mushrooms
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 teaspoons chopped garlic
- 1 teaspoon dried thyme or 1/2 teaspoon fresh
- 2 teaspoon dry basil
- pan spray
Preheat oven to 450 degrees. Peel and trim the eggplant and dice into 1 1/2 inch cubes. Place in a stainless steel bowl. Wash, then quarter the mushrooms and add to the eggplant.Salt the eggplant and mushrooms, then toss with oil, garlic, herbs and pepper.
Lightly grease a jelly-roll pan (15 x 10 x 1 inch) with pan spray and spread the eggplant mixture onto it. Bake the eggplant mixture in a 450 degree oven for 30 minutes then turn the mixture with a metal spatula and bake for 20 minutes. The roasted eggplant and mushrooms should now appear dark brown, caramelized color.
- 3 diced Roma tomatoes
- 2 sliced scallions
- 1/4 cup lemon juice
While the eggplant and mushrooms are roasting prepare and mix the diced tomatoes, sliced scallions and lemon juice in a large stainless steel or glass bowl. After the eggplant mixture has cooled, add to the tomato mixture.
Serve either chilled or at room temperature.