Roasted Eggplant Salad #EattheWorld

Roasted Eggplant mixed with diced tomatoes and red onion is a perfect addition to your grazing board.  Schmear it onto crostini, fresh sliced baguette, or crackers and enjoy.

We are traveling to Moldova as we Eat the World......

Our friend and co-administrator of this group, Juli of Pandemonium Noshery, has had to take a hiatus.  Camilla of Culinary Cam has asked me to step in and administer this group with her. We will alternate months, choosing a country and handling the administrative duties.

Juli had already chosen Moldova for this month.  Moldova is a landlocked country of varied terrain in Eastern Europe. It was previously a Soviet Republic and is bordered by Romania and Ukraine.  The foods you find there are typical of the area, and they have a large wine industry.  

Let's look at what everyone has made from Moldova this month......

• A Day in the Life on the Farm: Moldovan Roasted Eggplant Salad 
• Sneha's Recipe: Plachinda (Moldovan Breads With Cheese & Leafy Greens) 
•  Culinary Cam: Sarmale (Moldovan Cabbage Rolls) 
•  Amy's Cooking Adventures: Zeama (Moldovan Chicken Soup)

As with a lot of traditional foods that are passed on generation to generation, there is a plethora of versions.  The version I chose is vegan.  

I chose this recipe because it is super easy, containing only a few ingredients that I had on hand.  I served this first as part of a charcuterie grazing board that Frank and I enjoyed as a light dinner while visiting with Robin of Crushed Grape Chronicles in a video chat "Discovering  Syrah".   

The pairing was very nice with the earthiness of the eggplant bringing out the smokiness of the Altico Syrah from Spain.  

A couple of days later we were entertaining.  I made crostini from the leftover baguette and composed a grazing board featuring the Roasted Eggplant Salad to enjoy with cocktails before dinner. This dip was even better after the flavors melded.  I took it out of the refrigerator for a couple of hours before serving so it would be at room temperature. 

Yield: 8 appetizer servings

Author: Wendy Klik

Moldovan Eggplant Salad

Roasted Eggplant mixed with diced tomatoes and red onion is a perfect addition to your grazing board. Schmear it onto crostini, fresh sliced baguette, or crackers and enjoy.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 eggplant
• 2 Compari tomatoes, diced
• 2 T. diced red onion
• 1 T. olive oil
• salt and pepper, to taste

Instructions

1. Using a fork, prick several spots all over the eggplant. Place whole eggplant onto a baking sheet covered with parchment or a silicone mat. Roast in a hot oven (425*) for about half an hour, until the eggplant collapses.
2. Remove from the oven to a bowl and cover with plastic wrap. Set aside to cool for about an hour.
3. Place the red onion in a small bowl and cover with cold water. Set aside.
4. When the eggplant is cool, cut off the stem and peel the skin from the flesh. Chop the flesh into small dice, it will become paste like. Wipe the bowl with a paper towel and place the chopped eggplant inside. Drain the onion and place with the eggplant along with the diced tomatoes.
5. Add the olive oil, season with salt and pepper, and transfer to a serving dish.
6. Serve with slices of crusty bread, crostini, or crackers.

Nutrition Facts

Calories

36

Fat (grams)

2 g

Sat. Fat (grams)

0 g

Carbs (grams)

5 g

Fiber (grams)

2 g

Net carbs

3 g

Sugar (grams)

3 g

Protein (grams)

1 g

Sodium (milligrams)

27 mg

Cholesterol (grams)

0 mg

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Property of A Day in the Life on the Farm