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.