Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.
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Meanwhile, position oven racks in the upper and lower thirds of the oven and heat the oven to 450°F.
Tap the colander against the side of the sink to remove excess moisture and salt. Transfer the eggplant to a large mixing bowl, toss with 4 Tbs. of the olive oil, and let sit for five minutes to absorb the oil. Lay the eggplant slices in an even layer on a rimmed baking sheet. In a pie plate, combine the cherry tomatoes with the remaining 1 Tbs. olive oil, the rosemary, and 3/4 tsp. salt.
Put the eggplant on the upper oven rack and the tomatoes on the lower rack. Roast the eggplant until light golden and beginning to soften, about 10 minutes. Flip and roast until completely soft and light golden, about 15 minutes more. Roast the tomatoes until many have collapsed, 40 to 45 minutes. Transfer the eggplant and tomatoes to separate containers and let cool.
Make the cucumbers: Combine the shallot, vinegar, and 1/2 tsp. salt in a small bowl. Let sit for 10 minutes to soften the shallot. Add the cucumber(s) and mix well. Season to taste with lemon juice and more salt.
Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well. A small salad of fresh herbs like parsley, chervil, and mint can replace the tangy cucumbers.
This is an excellent recipe with smoky, complex flavors. Wow! I'll be making this again. Thanks, Tamar!
This is so easy and delicious--make it! I serve with chicken marinated in Pom molasses, garlic, olive oil and spices. Sometimes add tabbouleh or pita on the side.
This was delicious! I served it as a side dish with BBQ chicken. Left out the yogurt and added feta cheese instead. Our whole family loved it!
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