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 recipeCoteaux d’Aix-en-Provence – Montagne St. Victoire: Full-day Wine tour from Marseille
Embark on a full-day wine tour from Marseille or its surrounding cities to the captivating Coteaux d'Aix-en-Provence, the westernmost vineyards of Provence.
Book this ExperienceLegal
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
Make Chickpea and Fennel Salad for a Perfect Summer Side
July 14, 2023
For me, cooking and gardening are two passions that go hand in hand. This year I planted a lot more fennel than I usually do, and I have been coming up with ways to use up all the extra harvest. My latest creation is a Chickpea and Fennel Salad simple summer creation that goes great …
Summertime Calls for a Chicken Salad Recipe
June 22, 2017
A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.…
Summer Salad Watermelon, Melon and Feta Cheese
August 2, 2019
Here in Provence, we are making the most of summer fruits and veggies! We hope you also enjoy one of our favourite salads of the moment: watermelon, melon and feta cheese a recipe by Sophie Bellard. The combination of sweet melons and salty cheese is hard to resist. Watermelon in is la pastèque in French. If you …
Late Summer Salad with Grilled Zucchini and Tomatoes
August 25, 2022
Autumn is sneaking up on us here in Provence as we see in the final days of summer. With some exquisite seasonal vegetables harvested over the sunny season, we took the opportunity to cook up some of our favourites to enjoy them to the full until we see their return again next year. The smoky-sweet …
No Comment