epicurious4.1
Roasted Eggplant Salad
There are plenty of options with this warm roasted eggplant with cilantro and anchovy salsa: scoop it with bread, toss it with pasta, or serve on polenta.
👥 4 Servings👤 Ixta Belfrage📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 450°F and line a large baking sheet with parchment paper.
2
Mix the eggplant with the tomatoes, chiles (if using), oil, fine salt, and plenty of pepper. Spread them out as much as possible across the pan. If the vegetables are snug they’ll stew in their own juices and won’t take on any color!
3
Roast for about ⏱️ 45 minutes, stirring halfway through, until the eggplant is a dark golden-brown and the tomatoes are soft. Set aside to cool a little.
4
Stir all the ingredients for the salsa together in a small bowl.
5
Transfer the roasted veg to a platter. Top with the mozzarella, if using, then spoon on the salsa. Finish with the basil leaves and serve warm.
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