Smoky Eggplant and Tomato Salad a Farmers Market Find
©David Scott Allen David Scott Allen · Provencal Recipes · Salad · TasteOne of my favourite things is going to the farmers market on Sunday morning with the menu set for the week and my shopping list in hand. There is a sense of purpose, of complete control. That is until I see the beautiful baby eggplants next to the perfectly ripe heirloom tomatoes! But, at that point, I remember a recipe my friend Susan sent combining BBQ-smoked baby eggplant with perfectly ripe seasonal tomatoes and your favourite feta or a slightly aged goat or sheep cheese. It’s now playtime in the Cocoa & Lavender kitchen.
Smoky Eggplant with Marinated Tomato Salad
Smoky eggplant with tomato salad is a perfect dish to enjoy on a summer afternoon with family or friends!
Equipment
Ingredients
- 2 1/2 tsp herbed white vinegar divided
- 1/4 cup heavy cream (35%)
- 2 lbs eggplant (aubergine) Baby or Asian
- 2 tsp fresh thyme
- 1/4 cup extra virgin olive oil plus more as needed
- 1/16 tsp Ground Cinnamon
- kosher salt
- 1/4 tsp Sugar
- 2 large Heirloom Tomatoes cut into wedges
- 20 cherry tomatoes I prefer Sungold for their sweet flavour, cut in half
- 1/2 cup Feta Cheese crumbled
- 1 1/2 tsp Marjoram Leaves
- 1 1/2 tsp Greek Oregano Leaves
Instructions
- Put 1/2 teaspoon herb vinegar in a tiny bowl or ramekin. Add the cream and stir; set aside to thicken.
- Light your bbq grill — charcoal or gas. Roast the eggplant for 10-12 minutes, turning every few minutes until the skin is charred and the flesh is soft.
- Place roasted eggplant in a bowl and cover tightly; let them steam for 5 minutes. Cut the eggplant in half lengthwise and scoop out the flesh, placing it in a food processor. (I prefer using a tall, narrow bowl and an immersion blender.)
- Add 1/2 teaspoon of herb vinegar, the cream/vinegar mixture, thyme, cinnamon, and salt. Blend until smooth. With the blender motor running, add olive oil a little at a time until the eggplant mixture is creamy and smooth.
- Whisk the remaining vinegar, sugar, and a pinch of salt in a large mixing bowl. Toss in both kinds of tomatoes and tumble to coat with the vinegar.
- To serve, divide the purée among four (4) dinner plates and top with tomatoes (use a slotted spoon so they drain well). Crumble feta over the top and sprinkle with black sesame seeds and herb leaves. Add an extra drizzle of olive oil, if desired.
Tried this recipe?Let us know how it was!
Additional Salads to Try:
Tomato and Burrata Salad
This easy-to-prepare salad is delicious and a little unusual, topped with raspberries and served with a side of burrata. Enjoy!
Check out this recipe
Mediterranean Chickpea Salad
A vegetable filled salad that can be enjoyed during any time of the year!
Check out this recipe
Grilled Vegetable Salad with Zucchini and Tomatoes
You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
Check out this recipe
Panzanella Salad
This salad is perfectly suited for summer meals. Serve as a side or as a main with some grilled meat or fish, and of course some rosé.
Check out this recipe
Tomato Mozzarella Salad
This salad is quick to make, but the key is fresh tomatoes. Fresh goat cheese is a tasty alternative to mozzarella.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
No Comment