Roasted Eggplant Salad

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This salad makes a great dinner if you came home kinda late and dont want to eat something heavy, but want to keep the taste buds motivated

2 japanese eggplants (the long ones)

paprika

cumin

olive oil

salt

fresh ground pepper

3 garlic cloves, finely chopped

10 cherry tomatoes cut in half

Micro Arugula

Chop the tops and bottoms of the eggplants, and cut them lengthwise in 1/4 inch thick slices. Soak them in salt water for 5 minutes (eggplants can have a bitter aftertaste, soaking them in salt water helps). Add a bit of oil to a pan and dust he eggplant with salt, pepper, paprika and cumin and let it roaston one side, turn them and do the same thing on the other side. Keep turning them until they char a bit and become soft (cooked thru). Lay them out in one layer in a serving dish

Add a bit more oil to the pan, by now it is super hot, throw in the garlic and the cherry tomatoes and cover. Let them charr a little bit, turn, cover again, until they are a bit soft and have released some juice, but dont let them get mushy. Serve on top of the eggplant. Add a bunch of micro arugula and serve immediately. This is so yummy, you might want to double the amounts of the recipe, just in case.

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Esta ensalada es buenisima como cena si llegas a casa un poco tarde y no quieres comer algo pesado, pero quieres mantener las papilas gustativas motivadas

2 berenjena japonesas (las largas)

paprika

comino

aceite de oliva

sal

pimienta fresca

3 dientes de ajo picaditos

10 tomates cherry cortados a la mitad

Micro Arugula

Corta las berenjenas a lo largo, en slices de 1/4 de pulgada. Sumergelas en agua con sal por 5 minutos (la berenjena puede ser amarga y esto ayuda a quitar ese saborsito) . Agrega un chorrito de aceite de oliva al sarten. Espolvorea la berenjena con sal, pimienta, paprika y comino y rostizala de un lado, luego volteala y haz lo mismo del otro lado . Sigue volteandola hasta que esten rostizaditas y suaves (que veas que se haya cocido).Colocalas en una bandeja en una sola capa.

Agrega un poquito mas de aceite al sartén, para este momento ya debe estar super caliente,  tira el ajo y los tomates cherry y tapalos. Deja que se rosticen un poquito, dales vuelta y tapalos otra vez, hasta que se hayan suavizado y suelten un poco de liquido, pero no los cocines tanto para que no pierdan su forma. Sirvelos sobre las berenjenas. Agregales encima un bonche de micro arugula y sirve de inmediato. Esta ensalada es tan rica que vas a querer doblar las cantidades, para no quedarte con las ganas…

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