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Friday, July 18, 2014

Roasted Eggplant in a Salad

Yet another unmade bed salad has appeared before me nicely arranged and tidy, full of colors, each item in its place, some hot, some cold, some raw, some having once lived and squirmed during its short life.
All this wonder on a bed of baby spinach and oak leaf lettuce.. sending me deep into a satisfaction coma.
I have found yet another way to enjoy my eggplant.  Cut into little triangles (or more like arcs) and oven roasted to a crispy outside and creamy center, still hot and tossed into a lovely salad.
To accompany my main event were some tomato slices, roasted with the eggplant so that they were "confites," meaning that they cooked in their own juices and naturally concentrated in their sweet tartness, and still warm.
The shrimp does make this salad interesting, but it's really not the main attraction.
Everything happening around that eggplant is the main attraction.
The garnish was some feta and cilantro, a drizzle of EVOO, some lime, pepper, and a drizzle of cider vinegar.
All these items together in one dish makes the whole evening worthwhile...
(the olives were eaten before making it into the salad)
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