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 recipe
Legal
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
How to Make a True Nicoise Salad
May 9, 2016
What is a true Niçoise salad? An authentic Niçoise is made with raw vegetables; only the eggs are cooked. You have anchovies or tuna, never the two. This salad can be a complete meal with some good bread and a glass of rosé! You can mix the salad just before serving.…
10 Summer Salads from Provence for Entertaining Outdoors
June 28, 2023
Summer is not the time of year to be behind a hot stove or pulling casseroles out of an oven. It is, however, the time to prepare simple recipes perfect for outdoor dining, whether at your table, poolside or the next picnic location. Provence is generally hot in the summer, some years approaching 40°C (100+°F), …
Summer Salad Heirloom Tomato and White Nectarine
August 8, 2018
Building on a classic Italian salad this variation combines heirloom tomatoes, white nectarines, mozzarella and fresh basil on a plate. Serve as a starter course or a lunchtime salad along with crusty baguette.…
White Bean and Tuna Salad for Summer Meals
June 30, 2022
When it comes to Mediterranean cuisine, the “borders” are blurry. Long before the EU made inter-European travel more flexible, culinary influences moved organically between countries. The following recipe for White Bean and Tuna Salad is a perfect example, as it could just as easily appear on a menu in Marseille as in Capri. This traditional …
No Comment