This vibrant Eggplant Antipasto Salad combines smoky, oven-roasted baby eggplants with juicy plum tomatoes and briny Kalamata olives. The dish is tossed in a bright, tangy dressing of cider vinegar, Dijon mustard, and olive oil, creating a perfect balance of sweet, savory, and acidic flavors. Fresh basil leaves and crumbled feta cheese add aromatic freshness and creamy texture, making each bite complex and satisfying. Ideal for summer lunches, picnic spreads, or as a refreshing side dish alongside grilled meats, this salad is easy to prepare and tastes even better when allowed to marinate. It&# 226;ÂÂs a flavorful, vegetarian-friendly option that brings Mediterranean charm to any table.
Eggplant Antipasto Salad – Gh_9407
Description
This vibrant Eggplant Antipasto Salad combines smoky, oven-roasted baby eggplants with juicy plum tomatoes and briny Kalamata olives. The dish is tossed in a bright, tangy dressing of cider vinegar, Dijon mustard, and olive oil, creating a perfect balance of sweet, savory, and acidic flavors. Fresh basil leaves and crumbled feta cheese add aromatic freshness and creamy texture, making each bite complex and satisfying. Ideal for summer lunches, picnic spreads, or as a refreshing side dish alongside grilled meats, this salad is easy to prepare and tastes even better when allowed to marinate. It&# 226;ÂÂs a flavorful, vegetarian-friendly option that brings Mediterranean charm to any table.Ingredients
Directions
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Preheat the oven to 500ðF (260ðC).
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Cut each baby eggplant and plum tomato lengthwise into quarters.
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In a small cup, whisk together 2 tablespoons of olive oil and 1/2 teaspoon of salt.
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Place the eggplant quarters on a rack set inside a broiling pan.
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Brush the eggplant pieces generously with the oil and salt mixture.
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Bake the eggplant for 20 minutes, or until tender and golden brown.
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While the eggplant bakes, prepare the dressing in the same small cup by whisking together cider vinegar, Dijon mustard, 1/2 teaspoon coarsely ground black pepper, 2 tablespoons olive oil, and 1/2 teaspoon salt.
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In a large bowl, gently toss the cooked eggplant, tomato quarters, Kalamata olives, drained capers, and the prepared vinegar dressing.
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If not serving immediately, cover the bowl and refrigerate the salad to allow flavors to meld; serve chilled or at room temperature.
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To serve, arrange the eggplant mixture on a large platter.
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Tuck fresh basil leaves around the salad and sprinkle generously with crumbled feta cheese.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 64.5kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 6.3g26%
- Sugars 9.2g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
