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Roasted Eggplant and Garlic Salad with Tomatoes
Serves 4

  • 1 eggplant (1- 1/4 pound), peeled, cut into 1- inch pieces
  • 2 tablespoons olive oil
  • 8 large garlic cloves, peeled
  • 1 pint basket cherry tomatoes, halved
  • 1/4 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons red wine vinegar

Preheat oven to 350 degrees Fahrenheit. Place eggplant in 13 x 9 x 2- inch roasting pan. Drizzle oil over and toss to coat. Roast 20 minutes. Add garlic and continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven and cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.

Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. Can be refrigerated but bring to room temperature before serving.