Canarian-style Eggplant Salad

Ingredients

In this Canarian adaptation of the Cold Eggplant Salad, we incorporate the flavors and ingredients commonly found in Canarian cuisine. The original Turkish recipe is transformed by using Canarian spices like cumin and cilantro, which add a distinct flavor profile. Additionally, the salad is served chilled, which is a departure from the traditional Turkish version. These adaptations give the dish a Canarian twist while still maintaining the essence of the original recipe. We alse have the original recipe for Cold Eggplant Salad, so you can check it out.

• 2 large eggplants (800g / 1.7 lbs) 2 large eggplants (800g / 1.7 lbs)
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1/2 teaspoon paprika (2.5g) 1/2 teaspoon paprika (2.5g)
• 1/4 cup fresh cilantro, chopped (15g) 1/4 cup fresh cilantro, chopped (15g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 40-45 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and chop the flesh into small pieces.
4. 4.
   In a large bowl, combine the chopped eggplant, diced tomatoes, red onion, minced garlic, olive oil, lemon juice, ground cumin, paprika, and fresh cilantro. Mix well.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve the Canarian-style Eggplant Salad chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor and texture.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• Add a pinch of chili flakes for a spicy kick.
• Serve the salad with crusty bread or as a topping for grilled fish or meat.
• Make a larger batch and store it in the refrigerator for up to 3 days for a quick and healthy snack.
• Experiment with different herbs and spices to customize the flavor to your liking.

Serving advice

Serve the Canarian-style Eggplant Salad as a refreshing appetizer or as a side dish alongside grilled meats or seafood. It pairs well with crusty bread or Canarian papas arrugadas (wrinkled potatoes).

Presentation advice

Garnish the Canarian-style Eggplant Salad with a sprig of fresh cilantro and a drizzle of olive oil for an elegant touch. Serve it in a vibrant bowl to showcase the colorful ingredients.