Spanish cuisine · Salads & Mezze

Roasted Eggplant Salad

Oven-roasted eggplant, torn warm into strips and dressed with garlic, mint and sherry vinegar.

Ingredients · for 4 servings

• 3 eggplants
• 4 cloves garlic
• 1/2 bunch mint
• 1/2 bunch flat-leaf parsley
• 2 tbsp sherry vinegar
• 7 tbsp olive oil
• 1 tsp cumin
• 1 tsp sweet paprika
• 1 pinch coarse sea salt
• Salt, pepper

Instructions

1. Halve the eggplants lengthwise, score the flesh in a diamond pattern, brush with 3 tbsp olive oil and salt; place the unpeeled garlic cloves alongside.
2. Set everything cut-side up on a baking sheet and roast in the preheated oven at 210°C for 40–45 min. until the flesh has collapsed deeply and is soft.
3. Let the eggplants cool for 10 min., lift the flesh out of the skin with a spoon and tear it with your fingers into finger-thick strips rather than cutting it.
4. Squeeze the soft garlic out of its skin and whisk with sherry vinegar, the remaining olive oil, cumin, paprika, salt and pepper into a dressing.
5. Mix the eggplant strips with it and let sit at room temperature for 20 min. until they've absorbed the dressing.
6. Scatter with roughly torn mint and chopped parsley, finish with coarse sea salt and serve warm with flatbread.