White Bean Salad with Roasted Tomatoes and Eggplant

You could throw some feta on top as well

You could throw some feta on top as well

This is a great side dish with roasted meat. Or serve it over a bed of shredded greens as a main vegetarian course. Make it a day ahead for the flavors to really meld together.

Any type of medium sized white bean will work but cannellini beans will give the best flavor.

White Bean, Tomato and Eggplant Salad

  • 1 lb dried white beans
  • 1 cup finely diced vidalia onion
  • 1 eggplant cut into 1/2″ cubes
  • 12 small cloves garlic whole
  • 15-18 cherry tomatoes halved
  • 3 tbsp fresh rosemary chopped fine
  • Olive oil
  • Salt/pepper

Soak beans overnight in cold salted water. Bring to a boil and simmer until tender, about 45 minutes. Strain into a bowl and mix in onion. Mix tomatoes, eggplant and garlic together on a baking sheet. Drizzle with oil and season with 2 tbsp rosemary, salt and pepper. Roast at 375 degrees until eggplant browns and tomatoes begin to wilt, about 30 minutes. Add to beans. Season with remaining rosemary, olive oil, salt and pepper. Refrigerate until cold before serving.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Italian, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

4 Responses to White Bean Salad with Roasted Tomatoes and Eggplant

  1. Beautiful – love these white beans and with roasted tomatoes….mmmmm!

  2. I’m sold! Always looking for new combinations for bean salads šŸ˜€

  3. Kristy says:

    Sometimes I wish I could just order food off the blog and have it pop right on my table!

  4. Pingback: Sunday Suppers: The Summer Salad Edition | Rufus' Food and Spirits Guide

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