I found organic heirloom tomatoes at Trader Joes today, and although I'm certain that they can't be local, I couldn't resist making the salad from the Best of The Harvest cooking class I took several weeks ago. I did use organic rosemary from my backyard for the rub on the eggplant though...
I also had some good little helpers in the kitchen tonight, especially Sophia who helped make the salad dressing, and learned how to chiffonade basil—she seemed impressed with my knife work and the "rainbow tomatoes".
Roasted Eggplant Tomato Salad
3 T. finely chopped, fresh rosemary
3 T. olive oil
1 t. kosher sea salt
1 medium eggplant, sliced in 1/2-inch rounds
1 large or several small tomatoes, sliced
8 oz. mixed greens
2 T. toasted pin nuts
Mix rosemary, oil and salt, then rub on both sides of eggplant rounds. Roast on cookie sheet in 375-degree F oven, flipping once. Cook until golden and soft. (If eggplant is old, salt the slices first and let rest on the counter. Towel off the moisture that's drawn out. This draws out bitterness.)
2 T. extra virgin olive oil
1 large clove finely minced garlic
3-4 T. chopped fresh basil
2 t. prepared dijon mustard
1/2 t. kosher sea salt
1 t. fresh lemon juice
1 t. champagne (or tarragon) vinegar
2 t. agave nectar (or honey)
Combine all dressing ingredients and mix well. Toss greens with dressing and immediately serve.
To plate, put a handful of greens on plate, one or more eggplant slices (depending on size) and tomato. Top with toasted pine nuts if desired.