Italian Roasted Eggplant Salad – Summer Supper Salads

Show of hands: Who LOVES slaving over the hot stove to make dinner on a hot summer day?

Alright, if you put your hand up, I know you’re a lying liar what lies at midnight. 

The answer is: no one. No one likes making dinner on hot sticky summer days. Unfortunately, we all still have to eat, even if we don’t really feel like it – there’s something about the heat & humidity that’s a wonderful appetite suppressant. 

I try my best to prep our summer suppers early in the day before I lose all motivation and I also try to stick to ‘simple’ meals that don’t require much in the way of the oven or the stove. We eat a lot of salad-style meals throughout the warmer months and they seem to satisfy everyone in the family – sometimes we have grilled sausages on the side, other times it’s a one-dish-meal. 

Summer Supper Ideas: One-dish Salad Mains

Over the next few weeks, I’m going to be sharing some of our favourite summer supper salads with you – and I’m starting today with Italian Roasted Eggplant Salad. My kids have issues with food textures (I won’t lie, they come by it honestly) so I wasn’t sure how this recipe would go over given that eggplant can be a little sponge-y. However, they both (2.5 yrs & 4.5 yrs) loved it, especially when I added extra “Farmers on Cheese” (known in some households as Parmesan cheese…) to their plates. I made about 1.5x the recipe amount and we ate it as a sort of summer casserole, on its own. 

Italian Roasted Eggplant Salad
Serves 4
A fresh, flavourful, and hearty salad - perfect for serving on a hot summer evening.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 large eggplant or ~4 small eggplants
  2. 2 tbsp Olive Oil
  3. 1/4 tsp salt
  4. 1 large tomato, chopped
  5. 1 clove of garlic, minced
  6. 2 tbsp basil, chopped
  7. 1 tsp oregano, chopped
  8. 1 tsp red wine vinegar
  9. salt & pepper to taste
  10. 2-3 tbsp Parmesan cheese, shaved
Instructions
  1. Slice eggplant lengthwise into ~1" thick slices, then soak in water for 15 minutes
  2. Drain water, toss eggplant slices with olive oil & salt.
  3. Grill over medium-high heat until tender, about 5 minutes per side.
  4. Chop eggplant & toss with tomato, garlic, basil, oregano, & red wine vinegar.
  5. Season with salt & pepper to taste, garnish with shaved parmesan.
Adapted from The Food Network
Adapted from The Food Network
You Pinspire Me http://youpinspireme.ca/
Many thanks to The Food Network Magazine for this recipe – I don’t usually fall prey to magazines along the grocery check-out, but this was one of about 20 different mouthwatering salads in the June 2015 issue – too good to pass up!

Summer Supper Ideas: Roasted Eggplant Salad - easy summer supper salad

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Jenn vanOosten

I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.

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