Make This Japanese Eggplant & Tomato Salad Recipe

Celebrate the abundance of the season, as Summer winds down. Ripe, peak-season tomatoes meet tender Japanese eggplant in a vibrant, flavorful pairing.

Ingredients (Serves 4):

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 it 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. Sprinkle in sliced garlic.

• 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.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com