Roasted eggplant and tomato salad is about letting vegetables do the talking. When eggplant is roasted until soft and caramelized, it loses any bitterness and takes on a rich, almost silky texture. Paired with tomatoes fresh or lightly roasted the result is a salad that feels both hearty and bright.
This is the kind of dish that shows up naturally when vegetables are cooked with patience and respect. It doesn’t rely on heavy dressing or complicated steps. Olive oil, heat, and a little acid are enough to bring everything together. It can be served warm, at room temperature, or cold, and it always feels grounded and generous.
In the Let’s Veg lifestyle, this salad represents seasonality and simplicity. It’s a reminder that vegetables don’t need to be raw to be vibrant, and salads don’t need lettuce to feel fresh. Sometimes, roasting is what unlocks the best version of a vegetable.
Roasted Eggplant & Tomato Salad
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper if desired.
- Roast the Vegetables
- Place eggplant cubes and tomatoes on the baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss gently.
- Roast 30–35 minutes, stirring once, until eggplant is tender and golden.
- Transfer roasted vegetables to a serving bowl.
- Add lemon juice or balsamic vinegar and fresh herbs.
- Toss gently to combine.
- Serve warm or at room temperature.