loveandlemons4.6
Eggplant and Roasted Tomato Salad
This summer eggplant and tomato salad is tangy, bright, and easy to make! It keeps well in the fridge, so make it ahead for a picnic or pack it up for lunch.
👥 3 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Roast the tomatoes until they’re shriveled up and golden brown around the edges - about ⏱️ 30-35 minutes, depending on the size of your tomatoes.
2
Bring a pot of salted water to a boil. Add the farro and reduce heat to a high simmer. Cover and cook for ⏱️ 30-40 minutes or until tender. Drain and set aside in a large bowl.
3
Chop the eggplant into 1-inch pieces and place on a paper towel with a few pinches of salt. Let it sit for about ⏱️ 20 minutes. As water releases from the eggplant flesh, pat it dry. (This is my shortcut. If you want to properly salt your eggplant this is a good video).
4
In a large skillet, heat a splash of olive oil over medium heat, add the eggplant and cook until it’s tender and golden brown on each side, about ⏱️ 10-12 minutes. Add the chickpeas and garlic halfway through, along with a few pinches of salt and pepper.
5
Add the roasted tomatoes, cooked eggplant and chickpea mixture, pine nuts, arugula and basil to the large bowl with the farro. Add a generous splash of sherry vinegar and toss. Drizzle with olive oil and season with salt and pepper (and more sherry vinegar if necessary), to taste.
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