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Arugula, Roasted Eggplant And Ricotta Salata Salad

serves 2

Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds.



ingredients

2 small eggplants
2 tablespoon red wine vinegar
2 tablespoon lemon juice
1 shallot, peeled and diced
1 tablespoon Dijon mustard
3/4 cup olive oil, plus more for the eggplant
1 bunch arugula
Ricotta Salata

timer

prep: 10 minutes
total: 45 minutes

tools

knife
cutting board
baking dish
whisk
small bowl
salad spinner

instructions

1. Preheat the oven to 425F and put the rack in the lower position.

2. Rinse the eggplant and pat it dry. Cut off the stem and bottom ends and discard them. Cut the eggplants lengthwise into 1/2-inch slices. Stack the slices and cut them into 1/2-inch cubes.

3. Put the eggplant on the baking dish and toss it with a little olive oil and a sprinkling of salt and pepper. Roast the eggplant until it’s smaller in size, brown in spots on the outside and creamy on the inside, about 30-35 minutes.

4. Combine the vinegar, lemon juice and a sprinkling of salt and pepper in a bowl and stir. Add the shallots and let these ingredients sit for 10 minutes. Then, add the mustard and drizzle in the olive oil while constantly whisking. Taste and adjust the seasoning.

5. Rinse the arugula well in a bowl of cold water and dry it with a kitchen towel or in a salad spinner.

6. When the eggplant has cooled for a few minutes, toss with the arugula. Add a little of the vinaigrette at a time until the arugula and eggplant are lightly coated. Shave the Ricotta Salata over the salad and serve.

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