Roasted Eggplant with Tomato Vinaigrette (Spanish-Style)
A simple yet flavorful Spanish-inspired dish featuring broiled eggplant slices topped with a fresh tomato vinaigrette. Perfect as a tapa or side dish.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings6
This recipe brings together the earthy richness of broiled eggplant and the bright acidity of a tomato vinaigrette, a classic combination in Spanish cuisine. It’s an effortless dish that sings of summer, with juicy tomatoes, fragrant basil, and a tangy sherry vinegar punch.
Serve it as a tapa with crusty baguette slices, or as a light side alongside grilled meats or fish. The eggplant becomes tender and smoky under the broiler, while the vinaigrette stays fresh and vibrant – a perfect balance of textures and flavors.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven’s broiler to high. Place a rack in the center of the oven.
- Trim the ends of the eggplants and cut them crosswise into slices about 3/8-inch (1 cm) thick.
- Line a rimmed baking sheet with aluminum foil and arrange the eggplant slices in a single layer. Lightly brush each slice with olive oil.
- Broil the eggplant slices on the center rack until the first side is lightly browned and feels soft when pressed, about 8–12 minutes. Depending on your broiler, some slices may cook faster; rotate the pan if needed.
- Turn the slices over, brush with more olive oil, and return to the broiler until the second side is also browned and tender, about 7–13 minutes more. Total time may range from 15 to 25 minutes.
- As each slice finishes, transfer it to a large serving platter (overlapping is fine). Let the eggplant cool slightly.
- Meanwhile, finely chop the tomatoes and place them in a medium bowl. Finely chop the green onions (if using) and add them.
- Mince the garlic (or use a press) and add to the bowl. Drain the capers with a slotted spoon, chop them finely, and add as well.
- Remove the stems from the basil leaves, chop the leaves, and add to the bowl. Add the sherry vinegar and olive oil to taste, then toss everything together. Season with salt and pepper.
- Spoon the tomato vinaigrette over the warm eggplant slices. Garnish with a few extra basil leaves if desired. Serve with slices of baguette.
💡 Tips
- For even cooking, cut the eggplants to a uniform thickness.
- You can serve this dish warm or at room temperature.
- If you cannot find Spanish sherry vinegar, use red wine vinegar as a substitute.
Inspired by a recipe from The Spruce Eats