Roasted Eggplant Salad

For the Eggplant:

1 Eggplant

This recipe is for a six-hundred-gram eggplant, adjust the oil and marinate to accommodate a smaller or larger eggplant.

1/2 Cup Canola Oil

1 tsp Sea Salt

1. Preheat an oven to 375°F. Cut the eggplant in half lengthwise and score it. Drizzle on the oil, slowly so it soaks into the eggplant, one quarter cup per half eggplant. Sprinkle 1/2 tsp salt on each half and put it into the oven for approximately thirty-five to forty-five minutes, until the eggplant is soft and golden brown.

For the Marinade:

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1 tsp Garlic, minced

2 tsp Honey

75ml White Balsamic Vinegar

1. 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 the garlic, honey, and vinegar. Spoon the marinade onto the eggplant, while it is still hot, covering each side liberally, reserving 2 Tbsp of the marinade to mix with the salad.

Plating the salad:

1 Cup Italian Flat Leaf Parsley

1 Cup Arugula

1/2 Cup Manchego Cheese

2 Tbsp Marinade

1. 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.

©Alison MacNeil