Spanish Roasted Eggplant and Tomato Salad Recipe
This lightly smoky salad with roasted eggplant and juicy tomatoes recalls the flavors of tapas from small bars in Andalusia. The vegetables roast until soft and lightly browned, then are combined with olive oil, garlic, and a splash of wine vinegar. It’s a great way to turn a few simple ingredients into something that feels like a holiday dish.
Roasting the eggplant at high temperature gives it a creamy interior and lightly charred edges, which, combined with juicy tomatoes and a simple garlic-vinegar dressing, creates a salad that tastes like classic Spanish tapas with minimal effort.
Chef's tips
Don’t overcrowd the baking tray: the eggplant should roast, not steam, so leave some space between the cubes. If your oven tends to brown unevenly, rotate the tray halfway through baking. For the best flavor, use ripe, aromatic tomatoes and good-quality extra virgin olive oil, as they really define the character of this salad.
How to serve
Serve as part of a tapas spread with marinated olives, manchego cheese, and grilled peppers. It also works well as a topping for toasted sourdough or as a side dish to grilled fish or chicken. For a more substantial meal, serve it over couscous or alongside roasted potatoes.
Ingredients
- eggplant - 2 pieces
- tomato - 4 pieces
- onion - 1 piece
- garlic - 3 cloves
- olive oil - 4 tablespoons
- vinegar - 1.5 tablespoons
- parsley - 3 tablespoons
- salt
- pepper
- paprika - 0.5 teaspoons
Preparation
- Preheat the oven to 220°C (top and bottom heat). Line a baking tray with baking paper.
- Wash and dry the eggplants, then cut them into large cubes of about 2 cm. Transfer to the tray, drizzle with 2 tablespoons of olive oil, season with salt, and mix with your hands so every piece is lightly coated in oil.
- Place the eggplant in the oven for 20–25 minutes, until it softens and is lightly browned on the edges. Stir the vegetables with a spatula halfway through roasting.
- Cut the tomatoes into larger cubes and slice the onion into thin wedges. Peel the garlic and chop it very finely or press it through a garlic press.
- In a small bowl, add the remaining 2 tablespoons of olive oil, the wine vinegar, garlic, smoked paprika, and a pinch of salt and pepper. Whisk with a fork until the dressing is smooth.
- Let the roasted eggplant cool slightly (5–10 minutes), then transfer it to a large bowl and add the tomatoes and onion.
- Pour the prepared dressing over everything and gently toss with a spoon so as not to crush the vegetables. Taste and adjust the seasoning with more salt and pepper if needed.
- Sprinkle with chopped parsley leaves just before serving. Serve slightly warm or at room temperature.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij na 15–20 minut, aby nabrała temperatury pokojowej i delikatnie zamieszaj.
