Japanese Eggplant & Tomato Salad

A Summer Salad with Soul. Celebrate the abundance of the season with a salad that sings of sun and soil. Ripe, peak-season tomatoes meet tender Japanese eggplant in a vibrant, flavorful pairing. A final drizzle of culinary Argan oil adds a hint of Marrakesh, earthy, and unexpected.

Season: Summer

Prep Time:15 minutes

Cook Time: 25 Minutes

Serves 4 ~

Ingredients

8 Japanese eggplants, or other

4 large heirloom tomatoes, or 2 cups cherry tomatoes, quartered

8 large basil leaves, chopped

1 tbsp. fresh mint, chopped

3 garlic cloves , sliced thin, roasted

salt to taste

3 tbsp.Culinary Argan Oil, Or extra virgin

1 organic lemon, juiced, plus zest

1/4 cup marcona almonds, or other almonds, chopped

Method ~ Preheat the oven to 400°F (200°C).

• Line a baking tray with parchment paper. If using Japanese eggplant, slice them in half lengthwise. If using larger eggplant, cut in half lengthwise, then cut again.

• Brush both sides of the eggplant with olive oil and sprinkle lightly with sea salt.

• Place the eggplant halves cut-side down on the prepared baking tray.

• Roast for 20–25 minutes, or until tender and golden.

• Allow to cool on the tray, then cut into small pieces.

• Cut the tomatoes into chunks (or quarter them if using cherry tomatoes).

• In a large bowl, combine the roasted eggplant, tomatoes, and the rest of the ingredients.

• Reserve a little of the olive oil to drizzle over the salad just before serving.

• Taste and adjust seasoning as needed.

Cooks Note: You can purchase Culinary Argan Oil Online. It adds a lovely nutty flavor to the salad.