Eggplant salad, an ideal summer dish
Ingredients (4 persons)
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2 large eggplants (or 3-4 if they are white, due to their smaller size).
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Half a red onion finely chopped.
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One carrot fresh.
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10 ml of extra virgin olive oil (EVOO).
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Juice of a lime freshly squeezed.
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One hard-boiled egg chopped (for decoration).
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One teaspoon cumin (optional, to enhance the flavor).
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A few drops of oil additional and salt to taste.
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Fresh cilantro to decorate.
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Preparation
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Preparing the eggplantsCut the eggplants lengthwise in half. Sprinkle with sea salt and leave to drain upside down on a rack for 30 minutes to eliminate the bitterness. After this time, dry the expelled liquid well.
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Controlled barbecueMake cross cuts in the pulp. Place them in the preheated oven tray at 180ºC. Cover with baking paper (using crosswise strips to seal in air) to cook in their own juices. Bake for 30 minutes, removing the paper the last 10 minutes to allow them to dry slightly.
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Pulp processingOnce roasted, remove the pulp with a spoon and chop it with a knife until a smooth texture is obtained.
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Carrot cookingCut the carrot into small cubes and cook in salted water until it is ready. al dente.
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Assembly and dressingMix in a bowl the eggplant pulp, half of the red onion, the carrot and the dressing (olive oil and lime juice). Add the cumin if desired.
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RestRefrigerate for at least 30 minutes for the flavors to integrate properly.
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Final presentationBefore serving, garnish with the rest of the onion to give color. chopped hard-boiled egg and the fresh cilantro.
«Maintaining good digestive health is critical to the well-being of our spine. A diet rich in vegetables such as eggplant, which promotes intestinal transit and reduces inflammation, helps the tissues that support our bone structure to remain elastic and less prone to blockages or muscle tension».»
— Dr. Marc Bony, Doctor of Chiropractic.
