• chefalisonbiebs

Roasted Eggplant Salad

Preparation time: 45 minutes

Cook time: 1 hour

For the eggplant

1 eggplant

½ cup canola oil

1 tsp salt

  • Preheat an oven to 375°F.

  • Cut the eggplant in half lengthwise and score the flesh of it about ¼ inch deep.

  • Place the eggplant on a baking tray lined with parchment paper.

  • Drizzle with canola oil, slowly so it soaks into the eggplant, one-quarter cup per half eggplant and season with salt.

  • Put it into the oven for approximately 45 minutes, until the eggplant is soft and golden brown.

  • Remove from the oven and cool while you prepare the marinade.

For the marinade

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp garlic, minced

2 tsp honey

⅓ cup white balsamic vinegar

  • In a small pan on medium-high heat mix the cumin and coriander seeds and lightly toast them moving the pan continuously so they toast evenly.

  • Using a mortar and pestle grind the seeds and mix them with garlic, honey, and vinegar.

  • Spoon the marinade onto the eggplant, while it is still hot, covering each side liberally, reserving two tablespoons of the marinade to mix with the salad.

Finishing the Plate

1 cup Italian flat-leaf parsley

1 cup arugula

½ cup Manchego cheese

2 tbsp marinade

  • In a mixing bowl mix together the parsley and arugula chopped, the manchego cheese cut into small cubes add the remaining marinade.

  • Serve this on top of the roasted eggplant and enjoy.