Roasted Eggplant Salad
As a salad on its own or as a side dish during dinner, this roasted eggplant dish is tangy and delicious. The toasted cumin and coriander give the eggplant a wonderful flavor that would pair as an excellent side dish for roasted lamb.
Raw eggplant can have a bitter taste. Adding salt and olive oil and then roasting the eggplant creates a wonderfully tender fruit, rich in flavor.
Preparation time: 45 minutes
Cook time: 1 hour
½ cup olive oil
1 tsp salt
1 cup Italian flat-leaf parsley, chopped
1 cup arugula, chopped
½ cup Manchego cheese, small dice
2 tbsp marinade
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp garlic, minced
2 tsp honey
⅓ cup white balsamic vinegar
For the eggplant
Preheat an oven to 375°F.
Cut the eggplant in half lengthwise and score the flesh about ¼ inch deep.
Place the eggplant on a baking tray lined with parchment paper.
Drizzle the oil slowly over the eggplant, allowing it to soak in. Season each half with salt.
Place the eggplant into the oven and cook for 45 minutes, until the eggplant is soft and golden brown.
Remove from the oven and cool while you prepare the marinade.
For the marinade
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.
Place the toasted seeds into a mortar and pestle and grind.
Add the ground cumin and coriander to a mixing bowl and combine with the garlic, honey, and vinegar.
Spoon the marinade onto the eggplant, while it is still hot, covering each side liberally. Reserve two tablespoons of the marinade to mix with the herb garnish. Set aside to cool.
Finishing the Plate
Combine the parsley, arugula, manchego cheese, and remaining marinade in a mixing bowl.
Serve this on top of the roasted eggplant and enjoy.