simple roasted eggplants salad

one thing that has to belong to any mezze dinner is an eggplants dish. something like a baba ganoush. but not everything needs to be in a puree version – and eggplants are definitely best when roasted. nothing brings out their flavor just like it. so, this salad takes less than half an hour to whip up, it’s something i created as i went. it’s good, try it!
simple roasted eggplants salad

3 large eggplants
3 garlic cloves, minced
2 tbsp. ground cumin
1 tbsp. mild curry
1/2 lime, juice
1 piece peperoncino, minced
fleur de sel
olive oil
1 cup pomegranate seeds, deseeded
1 cup cilantro, chopped
1/2 cup mint, chopped

preheat the oven (with the grill function on) to 220 degrees. line a baking sheet with parchment paper. wash the eggplants and slice into equally sized cubes. spread on the baking sheet, and drizzle with some olive oil. add the garlic, 2 generous pinches of fleur de sel, cumin and curry and toss. roast for 20 minutes or until the cubes are slightly dry looking and golden brown. take out and put aside to cool. in the meantime, combine the lemon juice, peperoncino and a bit more oil. place the eggplants in a bowl and pour the dressing over. add the herbs and pomegranate seeds and combine. season with some more fleur de sel and another sprinkle of olive oil, if needed. serve tepid.

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