Roasted Eggplant Salad With Meyer Lemon Vinaigrette
serves 2-4
Recipe from cookthink
We love this salad alongside any lamb dish. For that matter, it stands up well to just about any grilled or roasted meat.
ingredients
4 medium eggplants (about 2 pounds), cut into 1-inch cubes
2 teaspoons + 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 Meyer lemons, juiced
salt and pepper
timer
prep: 10 minutes
total: 50 minutes
tools
baking sheet
large bowl
spatula
small bowl
whisk
instructions
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 2 teaspoons of the olive oil, salt, red pepper flakes and one third of the Meyer lemon juice. Pour the eggplant onto the preheated baking sheet. Spread the pieces apart so that all the pieces make contact with the pan and 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, sprinkle the remaining two thirds of the lemon juice lightly with salt and pepper. Slowly drizzle in the remaining olive oil, whisking constantly until the dressing is emulsified. To serve, spoon the vinaigrette over the roasted eggplant.
