David Scott AllenProvencal RecipesSaladTaste

Smoky Eggplant and Tomato Salad a Farmers Market Find

One 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 Tomato Salad

Smoky Eggplant with Marinated Tomato Salad

David Scott Allen | Cocoa & Lavender
Smoky eggplant with tomato salad is a perfect dish to enjoy on a summer afternoon with family or friends!
Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Course Salad
Cuisine French, Provencal
Servings 4 People



  • 2 1/2 tsp Herb Vinegar divided
  • 1/4 cup heavy cream (35%)
  • 2 lbs Eggplant Baby or Asian
  • 2 tsp Fresh Thyme Leaves
  • 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


  • 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.
Keyword Eggplant, Salad, Tomatoes
Tried this recipe?Let us know how it was!

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This salad is quick to make, but the key is fresh tomatoes. Fresh goat cheese is a tasty alternative to mozzarella.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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