Eggplant Salad with Roasted Tomatoes

Name: Eggplant Salad with Roasted Tomatoes
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Universal
Ingredients: 285 g Cherry tomatoes; 1500 g Eggplants; Olive oil; 142 g Farro; 80.0 g Cooked chickpeas; 4.0 g Garlic; 71.2 g Pine nuts; 20.0 g Rocket; 1.5 g Basil; Red wine vinegar; Sea salt; Pepper

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This salad is a healthy and flavorful dish that combines roasted cherry tomatoes with pan-fried eggplant and chickpeas, dressed with olive oil, lemon juice, garlic, and herbs. The smoky tomatoes complement the savory eggplant, and the dressing adds a zesty kick. Perfect as a side dish or main course, this salad is a delicious and refreshing option.

Category: Salads

Source: www.loveandlemons.com

Equipment

Baking sheet

Ingredients

	Cherry tomatoes
	Eggplant
	Olive oil
	Farro
	Cooked chickpeas
	Garlic clove
	Pine nuts
	Arugula
	Basil
	Sherry vinegar
	Sea salt
	Pepper

Instructions

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.

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.

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.

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.

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.