Warm Eggplant Salad with Cherry Tomatoes, Goat Cheese and Lemon Thyme
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Easy, quick to make, light, and packed with Mediterranean flavors. Add caramelized onions for sweetness, or balsamic vinegar for an added tang.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time | Passive Time |
| 15-20 minutes | 30 minutes |
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Ingredients
- 2 small eggplants
- 2 cups cherry tomatoes
- 6-7 oz. semi-soft goat cheese or mozzarella
- 4 leaves of fresh basil
- 2 sprigs lemon thyme or regular fresh thyme
- 1 pinch coconut sugar
- extra-virgin olive oil, salt, and pepper to taste
- salt flakes optional but recommended
- 1/4 tsp onion powder optional
Servings: people
Units:
Instructions
- Slice the eggplant horizontally to form 1/4-inch discs.
- Place them in a big colander and generously sprinkle them with sea salt. Set aside for 30 minutes.
- Chop the cherry tomatoes and the cheese in bitesize cubes. finely chip the herbs and set aside.
- Pat dry the eggplant with a clean piece of paper towel, removing most of the salt and any water that sweated out.
- Dice the eggplant bitesize (watch the video)
- Sauté the eggplant in generous extra-virgin olive oil, add a pinch of sugar and a little salt., as well as the onion powder. They will be nicely cooked in approximately 15 minutes.
- Combine tomatoes, eggplant, cheese and fresh herbs. Lightly dress with olive oil and salt flakes and enjoy.
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