Multicolor Tomato Salad with Grilled Eggplant
Makes 4–5 servingsPosted June 16, 2013
This time of year the markets are full of a variety of different colored tomatoes. We love mixing red, yellow and green tomatoes together, creating a feast for the eyes and palate.
Directions
- Cut the eggplant into 1/2-inch slices. Arrange in a single layer on a plate, sprinkle with salt, cover and put weights on top. Let sit for 20–30 minutes ("sweating" the eggplant eliminates some of the water).
- Cut the tomatoes into slices and/or slim wedges, depending on the shape of the tomato.
- Pat the eggplant dry on both sides, removing the excess salt. Sauté in olive oil until golden on both sides. Set aside.
- Pesto Sauce: Blend the basil, garlic, walnuts, olive oil, Parmesan and salt together until smooth.
- Arrange the tomatoes, eggplant, basil leaves and shaved Parmesan on plates.
- Drizzle with the pesto.
℞ M.D. Notes
- When tomatoes are eaten with fats like olive oil, our body's absorption of the carotenoid lycopene found in tomatoes is significantly increased.
- Tomatoes contain an abundance of vitamin C, vitamin A and vitamin E, along with the minerals phosphorus, calcium, magnesium, zinc and iron.
- Tomatoes also contain flavonoids known to have anti-inflammatory properties.
- Tomatoes are a wonderful gift of the Mayans.
- Eggplant is an excellent source of fiber and manganese. It is a very good source of potassium. It is also a good source of vitamins K, C and B6, folate and niacin. Eggplant also contains the phytonutrients chlorogenic acid and nasunin.
