Ensalada De Berenjena Y Tomate Asado (roasted Eggplant And Tomato Salad)
Ensalada de Berenjena y Tomate Asado is a traditional dish from Aragonese cuisine that features the delicious combination of roasted eggplant and tomato, seasoned with aromatic herbs and a tangy vinaigrette. This salad is perfect for a light and refreshing meal, and it can be served as a side dish or a main course.
Ingredients
- 1 large eggplant, sliced
- 2 large tomatoes, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the stovetop grill or a grill pan over medium-high heat.
- Brush the eggplant and tomato slices with olive oil and season with salt and pepper.
- Grill the eggplant and tomato slices for 3-4 minutes on each side, until they are tender and have grill marks.
- Transfer the grilled eggplant and tomatoes to a serving platter, arranging them in an overlapping pattern.
- In a small bowl, whisk together the minced garlic, dried oregano, red wine vinegar, and remaining olive oil. Season with salt and pepper to taste.
- Drizzle the vinaigrette over the grilled eggplant and tomatoes, and sprinkle with chopped parsley.
- Serve the ensalada de berenjena y tomate asado immediately, or refrigerate for a few hours to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Stovetop grill or grill pan Serving platter
Tools
Brush for oil Whisk
Serving suggestions
Serve the ensalada de berenjena y tomate asado with crusty bread and a glass of Spanish red wine for a delightful meal.
Tips & tricks
For a smoky flavor, you can also roast the eggplant and tomatoes in the oven at 400°F for 20-25 minutes instead of grilling them.
Cost
$10