Aubergine and Tomato Salad with Balsamic Glaze
This Aubergine and Tomato Salad with Balsamic Glaze features roasted aubergine and juicy tomatoes with a tangy drizzle. Perfect for a healthy dinner, it’s a simple recipe that blends fresh, savory flavors into a nutritious dish with minimal effort.
Why You’ll Love This Recipe
This salad is a nutritious, vibrant dinner option that transforms roasted aubergine and juicy tomatoes with a tangy balsamic glaze into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with antioxidants, vitamins, and taste. Versatile—enjoy with bread or alone—this recipe offers a wholesome, refreshing indulgence.
Recipe Tips and Tricks
- Roast Aubergine Well: Enhances flavor and tenderness.
- Use Ripe Tomatoes: Adds better sweetness and texture.
- Toss Gently: Prevents aubergine from breaking apart.
- Check Seasoning: Should be balanced with tangy glaze.
- Avoid Overmixing: Keeps salad fresh and vibrant.
- Serve Chilled: Maximizes the refreshing appeal.
- Adjust Sweetness: Taste and tweak honey if needed.
- Rest Before Serving: Allows flavors to meld.
- Use Sharp Knife: Eases slicing.
- Keep Chilled: Maintains freshness.
Aubergine and Tomato Salad with Balsamic Glaze
Aubergine tomato salad with balsamic, healthy dinner treat.
Ingredients
- ¼ cup crumbled feta cheese
- ¼ tsp black pepper
- ½ small red onion
- ½ tsp salt
- 1 large aubergine
- 1 tsp honey
- 2 medium tomatoes
- 2 tbsp balsamic glaze
- 2 tbsp chopped basil leaves
- 2 tbsp olive oil
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Aubergine: Cube aubergine, toss with 1 tbsp olive oil, and spread on a baking sheet.
- Roast Aubergine: Roast for 20-25 minutes until tender and slightly golden.
- Prep Tomatoes: Dice tomatoes and thinly slice red onion.
- Make Glaze: In a small bowl, whisk remaining 1 tbsp olive oil, balsamic glaze, honey, salt, and black pepper.
- Combine Ingredients: In a large bowl, gently toss roasted aubergine, diced tomatoes, and sliced red onion.
- Add Dressing: Pour the glaze mixture over the salad and toss lightly to coat.
- Prepare Garnish: Rinse and chop fresh basil leaves.
- Add Cheese: Sprinkle crumbled feta cheese over the top.
- Serve and Enjoy: Chill for 10 minutes, then serve cold, savoring this tangy, fresh delight!
Notes
- Roast aubergine well for flavor; use ripe tomatoes for sweetness.
- Toss gently to keep texture; check seasoning to taste.
- Store leftovers promptly to maintain freshness; serve chilled.
- This recipe can be adapted for vegan diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 185Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 8mgSodium 385mgCarbohydrates 25gFiber 5gSugar 14gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Aubergine (1 large): Cubed, for nutrition.
- Tomatoes (2 medium): Diced, for freshness.
- Balsamic Glaze (2 tbsp): For tanginess.
- Olive Oil (2 tbsp): For roasting.
- Honey (1 tsp): Optional, for balance.
- Basil Leaves (2 tbsp): Chopped, for aroma.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
- Red Onion (½ small): Thinly sliced, for crunch.
- Feta Cheese (¼ cup): Crumbled, for richness.
Variations and Substitutions
- Aubergine Swap: Use courgette or omit.
- Tomato Swap: Use cherry tomatoes or omit.
- Glaze Swap: Use vinaigrette or omit.
- Oil Swap: Use avocado oil or omit.
- Sweetener Swap: Use maple syrup or omit honey.
- Herb Swap: Use parsley or omit basil.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use chili flakes or omit.
- Onion Swap: Use shallots or omit.
- Cheese Swap: Use goat cheese or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 day; toss before serving.
- Freezer: Not recommended due to texture changes.
- Reheating: Serve cold; no reheating needed.
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