Ensalada de berenjena ahumada, tomate y hierbas

Ingredientes

• 2 lb raw eggplant
• 1 tablespoon olive oil
• 1.5 tablespoons garlic, minced
• 1.5 cups (heirloom) cherry tomatoes, quartered
• 1/2 medium red onion, diced
• 1 teaspoon sea salt
• black pepper
• 1 tablespoon (white) cracked pepper
• black pepper
• 2 teaspoons cumin
• 1 tablespoon smoked paprika
• paprika, 2 tsp chili powder
• 1/2
• 1/2 cup finely chopped parsley
• 1/2 cup finely chopped cilantro
• 2 teaspoons dried dill
• 1 tablespoon olive oil
• sea salt & pepper to taste
• 1 tablespoons capers

Preparación

1. 1

   Roast the Eggplants: Fire up the grill, gas stove, or set your oven to broil. Wash the eggplants thoroughly. If using a grill, adding wood enhances the smoky flavor.

2. 2

   Score the Eggplants: Using a knife, make 3-4 shallow cuts along the sides of each eggplant. This helps with peeling later.

3. 3

   Cook the Eggplants: Place the eggplants directly on the grill grates, over an open flame, or on a baking tray in the oven. Turn every 5 minutes to ensure even roasting. The skin should become dark and flaky while the flesh remains soft. Roast for about 15 minutes or until the eggplant is fully tender.

4. 4

   Steam the Eggplants: Transfer the roasted eggplants to a bowl with an airtight lid. Let them sit for 15 minutes at room temperature. This steaming process helps loosen the skin for easier peeling.

5. 5

   Prepare the Vegetables: While the eggplants rest, chop the tomatoes, onions, and herbs.

6. 6

   Mash the Eggplant: Peel the eggplants by holding the stem and removing the skin. Scoop the flesh into a bowl and mash using a potato masher. For a smoother texture, blend half of the mashed eggplant with an immersion blender, then mix it back into the bowl.

7. 7

   Season the Eggplant: Add olive oil and a pinch of mineral salt to the mashed eggplant. Stir well and let it chill before adding vegetables.

8. 8

   Combine Ingredients: Mix the roasted eggplant with tomatoes and onions, spices, and another drizzle of olive oil. Stir gently to keep the eggplant tomato salad chunky. Season with lemon juice, sea salt, and pepper to taste.

9. 9

   Garnish and Serve: Top with capers and enjoy your salad with eggplants and tomatoes as a dip, side, or topping on toasted sourdough, pita, or rice.