A tasty eggplant and tomato salad with a flavorful dressing made of garlic, anchovies, and aromatic herbs… perfect as a side dish or served on bruschetta! However, if you add some canned tuna or diced cheese, your salad will become a light and appetizing main course. Try this recipe, it’s super simple and quick, perfect for summer!
Here are more delicious suggestions:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Seasonality: Summer
- Energy 53.65 (Kcal)
- Carbohydrates 9.82 (g) of which sugars 5.89 (g)
- Proteins 2.07 (g)
- Fat 1.49 (g) of which saturated 0.23 (g)of which unsaturated 0.25 (g)
- Fibers 4.64 (g)
- Sodium 132.01 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 round eggplants
- 2 tomatoes (or 7-8 cherry tomatoes)
- 4 fillets anchovies in oil
- 1 clove garlic
- parsley
- basil (or mint)
- oregano (to taste)
- extra virgin olive oil
- white wine vinegar (or apple cider vinegar)
- salt
Tools
- Non-stick grill
- Bowl
- Cutting board
Preparation
Wash the eggplants, remove the ends, and cut them into slices about 0.6 inches thick.
Grill them on a grill or griddle, turning them on both sides and adding a pinch of salt.
When they are cooked, remove them from the heat and let them cool.
In the meantime, wash the tomatoes, cut them into pieces, and place them in a bowl. If you prefer, you can remove some of the seeds inside.
Peel the garlic and remove the central core, pat the anchovies dry from excess oil, wash and dry the herbs.
Finely chop everything and transfer the mixture to a small bowl. Add a drizzle of olive oil, 1-2 tablespoons of vinegar, and mix well.
Cut the grilled eggplants into strips or cubes, add them to the tomatoes, and pour the dressing you just prepared. If necessary, adjust the salt (be careful because the anchovies are salty on their own).
Your eggplant and tomato salad is ready, I recommend letting it sit for at least half an hour before serving. If you have time, you can prepare it in advance and store it in the fridge, it’s great cold too.
Tips and Variations
You can also use grilled eggplants left from the day before. For a more flavorful version, you can fry them or brown them in a pan, drying off excess oil.
You can use round, piccadilly, pachino, red or yellow datterini tomatoes. You can also mix different varieties.
If you don’t like anchovies, you can omit them. If you don’t like garlic very much, you can cut it into larger pieces so you can remove it before serving the salad.
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