Smoky Eggplant and Tomato Salad a Farmers Market Find
©David Scott Allen
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 with Marinated Tomato Salad
Smoky eggplant with tomato salad is a perfect dish to enjoy on a summer afternoon with family or friends!
Equipment
- 1 BBQ
- 1 blender
Ingredients
- 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
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!
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Mediterranean Chickpea Salad
A vegetable filled salad that can be enjoyed during any time of the year!
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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.
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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.
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Tomato Mozzarella Salad
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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