I guess you could say that I come from a long line of eggplant-loving women. My mother and grandmother both made delicious eggplant salad. They served it a little bit differently. You can decide for yourself if you prefer the tomatoes and onions mixed in, like Grandma used to make (I do!). Traditionally, I think they are generally served separately, the way my mother plated it at home. Either way, you can’t go wrong.
Ingredients, yields 4+ servings
- 2 large eggplants
- 3/4 cup of olive oil (I don’t measure, just pour until it looks and tastes right but I’d estimate at least half a cup in the mixture plus a little to coat the eggplants at the beginning and for the tomato/onion salad)
- a few large pinches of salt (again, until it tastes right)
- a sprinkle of cayenne pepper
- 2 pints of juicy cherry tomatoes
- 1 small onion
Start with some fresh eggplant. You want to look for eggplant that still has a vivid green stem and shiny black skin. The fresher you can get it, the sweeter and less bitter it will taste. We got some lovely Black Beauty variety eggplant from a local farm, through Good Eggs.
After washing them, prick all over with a fork and coat with olive oil. Place them on a baking sheet lined with aluminum foil, for easier cleanup.
Roast at 400°F for about 45 minutes or until a knife slides easily into the soft flesh of the eggplant everywhere, including just under the stem area (usually the toughest part and slowest to cook through).
After removing the eggplant from the oven, cut it open carefully and locate the seed pods. I like to use a fork and knife because the eggplant liquid irritates my skin. This part requires a little patience. You’ll want to take out just the flesh and discard all of the seed sections and skin. It’s okay if a few seeds wander in but you’ll want to get rid of most of them.
In order to drain away the bitter liquid from the cooked eggplant before preparing the salad, find a way to set up a slanted surface in your kitchen. I find that a baking pan, cutting board, and glass create just the right angle to let the juices slowly drip out of the eggplant and onto the absorbent paper towel at the bottom of the cutting board.
Lay the pieces of eggplant, from which you removed the seeds, in a thin layer across the slanted cutting board and let them drain for an hour or so.
Once you’re ready to get back to the drained eggplant, lightly blot the pieces with a paper towel to remove any moisture still left, and place them on a cutting board. Then chop and chop and chop some more. You’ll want to go in different directions. It’s fairly easy to do because the texture is so soft. The consistency comes out much better this way than with a food processor or blender. Plus, at the end, you’ll just have to wash the cutting board and knife.
Once the eggplant starts getting a smooth texture add chopped garlic, oil, salt, and cayenne pepper. Chop and mix until thoroughly combined on the cutting board.
After your eggplant salad is done, you can store it in a bowl until ready to use. It’s best eaten at room temperature. So, if you’re planning on refrigerating it, take it out a little while before serving.
My mother tended to serve it the traditional way, with fresh bread and a salad of tomatoes, onions, olive oil, and salt. Its high oil content makes it a decadent vegetable dish. At my grandparents house I’d notice grandma relishing her mixing process. She’d lightly smash the tomatoes to get them to release extra juice into the eggplant salad. I remember grandma taking such pleasure in eating this salad and I think I enjoy it even more because of that memory.