Looking for a unique way to cook the last of the season’s homegrown tomatoes? This lovely Roasted Eggplant, Tomato & Cucumber Salad is a mix of perfectly roasted eggplant, tomatoes, hot peppers and red onion, tossed with fresh thyme and served with crunchy, raw cucumber slices. Topped with a dollop of whole milk ricotta cheese and a squeeze of fresh lemon juice, this irresistible side dish has a perfect blend of flavors and textures.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Eggplant, Tomato & Cucumber Salad
Ingredients:
- 1 large eggplant, cut into ½-inch slices
- 1 small red onion, sliced
- Cherry tomatoes & sliced heirloom tomatoes
- 2 jalapeno peppers, sliced
- Fresh thyme
- Extra virgin olive oil
- Salt & pepper
- 1 cucumber, sliced into ½-inch slices
- ½ cup whole milk ricotta cheese
- Juice of 1 lemon
Directions:
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Place the sliced eggplant and onion on one pan, and the tomatoes and hot peppers on the other. Drizzle all of the veggies with olive oil and season with salt and pepper. Roast the vegetables for 25-30 minutes, or until tender.
- On a serving platter place the sliced cucumbers amongst the roasted vegetables. Top with fresh thyme leaves and a dollop of ricotta cheese (seasoned with a touch of salt and pepper). Squeeze the fresh lemon juice on the salad and serve.
Tagged: cucumbers, eggplant, fresh thyme, hot peppers, jalapeno, lemon juice, red onions, ricotta cheese, roasted vegetables, Salad, side dish, tomatoes, vegetarian
Leave a Reply