Roasted Eggplant Salad With Lemon-Garlic Vinaigrette
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
4 medium eggplants (about 2 pounds), cut into 1-inch cubes
3 tablespoons olive oil (1 tablespoon for the eggplant + 2 tablespoons for the dressing)
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 lemons, juiced
2 cloves garlic, minced
3 tablespoons olive oil
prep: 10 minutes
total: 50 minutes
large baking sheet
large bowl
spatula
small bowl
whisk
1. Preheat the oven to 450F and put the rack in the middle position. Put a large baking sheet on the rack to preheat. Prep the eggplant.
2. In a large bowl, toss the eggplant with 1 tablespoon of the oil, the salt, the red pepper flakes and one third of the lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.
3. Meanwhile, in a small bowl, combine the garlic and the remaining two thirds of the lemon juice, and sprinkle lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. To serve, drizzle the vinaigrette over the roasted eggplant.
2. In a large bowl, toss the eggplant with 1 tablespoon of the oil, the salt, the red pepper flakes and one third of the lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that there's room between them. Roast, turning and tossing occasionally with a spatula, until they’re tender and brown in spots, 30-40 minutes.
3. Meanwhile, in a small bowl, combine the garlic and the remaining two thirds of the lemon juice, and sprinkle lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. To serve, drizzle the vinaigrette over the roasted eggplant.
3
