Roasted eggplant salad duo (zaaluk and tomato-basil eggplant caviar)
Too many times in North America have I excitedly ordered eggplant, only to be greeted with an inedible piece of rubbery, cold and bitter mush. Far too often around these parts, eggplant has been turned into a crime against humanity. So today, I offer you the simplest preparation of eggplant in order to right this wrong, and to prove to you once and for all: eggplant can be done well, and the truth is, it's incredibly easy.
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Ksenia Prints
Tomato-basil roasted eggplant salad:
2 tomatoeschopped finely
2yellowred, or orange peppers (or a mix thereof)
Two garlic cloves
Juice of half a lemon or 4 tsps red wine vinegar
A handful of fresh basil
Salt and pepper to taste
Zaaluk roasted eggplant salad:
2 tomatoeschopped finely
2hot green pepperschopped finely, seeds removed
juice of ½ a lemon
Salt and pepperto taste
The base for both dishes is a good, firm eggplant, its vine still glowing a healthy bright green. If you can't find this kind of eggplant at the market or the store, I beg of you, don't even try to go through with your eggplant preparation. Though there are things you can do to manipulate your poor vegetable, the result will most often be a watery, bitter eggplant dish.
Turn on the oven or grill to a high heat. Do not prick your eggplant, or wrap it in tinfoil; just lay it on an aluminum-covered baking sheet (or better yet, directly on the grill), and let it go to town for as long as it takes until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant, and let roast alongside it.
Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle. Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. The salads can be served immediately, though they get even better with the rest.
Roasted eggplant salad duo (zaaluk and tomato-basil eggplant caviar) https://immigrantstable.com/roasted-eggplant-salad-duo/ September 29, 2015