Roasted Eggplant & Tomato Salad with Caramelized Lemon Dressing

When tomatoes and eggplant come into season, the team at Stone Acres Farm in Stonington, Connecticut, combines them in as many ways as possible. This salad is a celebration of these two vegetables. Caramelizing the lemon halves and squeezing their juice into the vinaigrette adds a level of depth you just wouldn't get from straight-up lemon juice. Serve with grilled bread so you can enjoy every bit of the delicious dressing. Read more about Stone Acres Farm here.

Roasted Eggplant & Tomato Salad with Caramelized Lemon Dressing
Photo: Matthew Benson
Active Time:
25 mins
Total Time:
50 mins


  • 1 large or 2 medium eggplants (1 1/2 pounds total), halved lengthwise

  • 5 tablespoons extra-virgin olive oil, divided

  • Pinch of salt plus 1/4 teaspoon, divided

  • ¼ cup pine nuts

  • 1 teaspoon granulated or brown sugar

  • 1 lemon, halved

  • 2 tablespoons reduced-sodium tamari or shoyu

  • ½ teaspoon ground pepper

  • 2 large ripe heirloom tomatoes (about 1 1/2 pounds total), cut into 1/2-inch pieces

  • 2 teaspoons torn fresh mint

  • ½ serrano pepper, seeded and finely diced


  1. Preheat oven to 350°F.

  2. Brush the cut sides of eggplant with 2 tablespoons oil. Sprinkle with a pinch of salt. Place, cut-side down, on a baking sheet. Roast until tender, 30 to 35 minutes. Let cool for 10 minutes.

  3. Meanwhile, toast pine nuts in a small nonstick skillet over medium-high heat, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.

  4. Place sugar in a shallow dish and dip the cut side of each lemon half in it. Place the lemon halves, cut-side down, in the skillet and cook over medium heat until the sugar is caramelized, about 4 minutes. Transfer the lemon halves to a cutting board to cool and scrape the caramelized juice from the pan into a large bowl.

  5. When the lemon halves are cool enough to handle, squeeze the juice into the bowl. Whisk in the remaining 3 tablespoons oil and 1/4 teaspoon salt, tamari (or shoyu) and pepper.

  6. Cut the eggplant into 1/2-inch pieces and add to the dressing. Gently fold in tomatoes, mint, serrano and the reserved pine nuts.

Nutrition Facts (per serving)

195 Calories
16g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 195
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 3g 6%
Total Fat 16g 21%
Saturated Fat 2g 10%
Vitamin A 617IU 12%
Sodium 361mg 16%
Potassium 460mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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