Learn how to make a delicious Spanish Eggplant Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion adds freshness while being milder.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini provides a similar texture with fewer calories.

cumin

🥗Healthier: coriander

💰Cheaper: paprika

Coriander offers a unique flavor while being more accessible.

Preheat oven to 200ºC/400ºF.

Peel the eggplant and cut into 1-inch cubes. Place in a sieve over a bowl, sprinkle with salt, and rub into the cubes. Set aside for 20 minutes.

After 20 minutes, pat dry the eggplant with a paper towel and rub off excess salt. Arrange in a single layer on a baking sheet, drizzle with olive oil, and toss to coat. Bake for 20 minutes, turning once during cooking.

In a large frying pan over moderate heat, add olive oil, onion, and garlic. Fry for about 6 minutes until soft and golden.

Add the roasted eggplant, crushed tomato, and paprika to the pan, stirring well. Cook for around 5 minutes, adding about 1/2 cup water to prevent drying out.

Remove from heat and stir in sherry vinegar and half of the oregano. Check seasoning and adjust if necessary. Let the salad come to room temperature.

Arrange the salad on a platter or in a bowl, sprinkle with remaining oregano, and drizzle with extra virgin olive oil just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary