Our eggplants and tomatoes survived and thrived through the heatwave conditions in February and March and after a bumper crop we’ve now reached the end of the season.
I went for a variety of heirloom tomatoes this year and it paid off. The big meaty oxhearts are mild and great for eating raw in a salad but can get a bit flavourless when cooked. The brown berry cherry tomatoes were the heroes of the summer. These are delicious eaten straight off the bush, mixed through pasta or cooked down into a proper tomato sauce.
Almost everything in this simple eggplant and tomato salad is home grown. It’s a great way to use up excess eggplants and tomatoes in a fresh summery way, rather than preserving or cooking them down.
4 small lebanese eggplants
A few different varieties of fresh tomatoes
Salt and pepper
Burn the eggplants until blackened and smokey (see my burnt eggplant post on the barbecue technique). When cool, scrape out and roughly chop the flesh. Grab a good couple of handfuls of different fresh tomatoes. Halve the cherry tomatoes and roughly cut the others to a similar size. Mix with the eggplant in a medium bowl. Add in a splash of olive oil and lemon juice, salt and pepper, and a good handful each of chopped mint and parsley.
This tastes even better if you leave it in the fridge for half and hour to an hour, to let the flavours marinate before serving.