Roasted Eggplant Salad with Tomatoes and Mint
This month my book club read a novel that was set in Turkey (Birds Without Wings by Louis de Bernieres). Using Google, I settled on this salad that was an easy to make dish for the potluck spread that accompanies book club. Everything was easy to prepare in advance. I added the flatbread before heading out the door and brought a mason jar with the salad dressing. Shortly before serving, I tossed the dressing into the salad. This would be a great summer salad and I’ll likely add it to my summer repertoire, especially when tomatoes are in season.
- 2 medium eggplant, sliced into thin rounds
- Olive oil
- Sea salt
- Ground coriander
- Pint of cherry tomatoes, halved
- ½ cup flatbread (or pita bread), torn into bite sized pieces
- 3 Tbsp balsamic vinegar
- Handful of mint leaves, chopped
- Shallot, divided
- ½ cup goat cheese
- 1 cup arugula
- Preheat the oven to 375. Spread olive oil evenly across 2 baking sheets. Arrange the eggplant slices on baking sheets and season each slice lightly with sea salt, coriander, and paprika.
- Roast for 20 minutes.
- Add the cherry tomatoes to the spaces around the eggplant and roast for 8 minutes. Set aside to cool.
- On a separate baking sheet, add the flatbread and toast for 8 minutes or until crisp.
- For the dressing, mince half of the shallot and add it to the vinegar, mint leaves, 2 Tbsp olive oil, dash of salt in a small bowl. Whisk to combine.
- Slice the remaining shallot and add it to a bowl. Combine with eggplant, tomatoes and flatbread. Toss in the arugula and goat cheese. Toss with the salad dressing and serve.
Adapted from: www.bbcgoodfood.com
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com