Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes
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Two perfect eggplants arrived in our CSA this week, and I immediately wanted to make this salad. I first made it two summers ago after spotting it in Bon Appétit, and wrote about it on Food52 shortly thereafter.
In sum: it’s a composed salad, three layers of goodness:
- Layer 1: Cucumber-yogurt sauce, seasoned with cumin, garlic, and fresh lemon. It’s kind of like a cross between an Indian raita and a Greek tzatziki.
- Layer 2: Roasted eggplant, irresistible on its own, caramelized at the edges, creamy in the center.
- Layer 3: Tomato salad, dressed in a simple mix of equal parts olive oil and white balsamic vinegar, plus flaky sea salt to taste. A handful of greens, such as arugula or sprouts, gets folded into the dressed tomatoes just before serving.
The original recipe calls for a layer of crispy kale chips, which are very delicious and which complement the other vegetables well, but I never make them anymore as two roasted components for a summer salad feels too much like hard work.
I made this salad for dinner tonight (July 31st, 2019) and served it with olive oil toasted bread and a few wedges of cheese my mother sent me home with last week. And though I feel I’m beginning to sound like a broken record — “Serve this with bread and a hunk of cheese and call dinner done!” — that’s what happened tonight and what happens more and more these days.
Current hierarchy of needs: Vegetables. Bread. Wine. Cheese.
Yes or no?