I bring an eggplant appetizer that I love to make. It does not involve any work in the kitchen and it is delicious! It is roasted eggplant, with salt, oil, or cottage cheese and honey . In that order in which I have mentioned it, in a few minutes you will have it ready and without dirtying the kitchen at all.

It is an ideal starter or snack to satisfy hunger with a contrast of sweet and salty that is very surprising. The important thing for it to go well is only:

  1. Use aubergines and cottage cheese or quality cheese, as it is the only thing in the recipe, and the important thing is that they are fresh, rich and tasty.
  2. Better to slice the aubergine with a mandolin : in a minute you'll have it sliced ​​(that's why it's so quick to prepare this appetizer!), and it's the way to get regular slices and even cooking.

Revol porcelain tray and acacia wood board Zassenhaus


  • an eggplant
  • Mató or cottage cheese
  • Salt
  • Olive oil
  • Honey or maple syrup


  1. Cut the aubergine into thin slices with a kitchen mandolin .
  2. Arrange them on the oven tray and roast them for a few minutes in the grill function (they are ready in no time, keep an eye on them because in 10 minutes you will have them ready, even more so if you use the air function). Halfway through cooking in the oven, add salt and oil.
  3. When the aubergine is done, place it on a tray (I use this white Revol porcelain a lot).
  4. Distribute the mató or cottage cheese on top.
  5. Add a little more salt, oil and a dash of honey or maple syrup in a zig zag fashion, going over any piece of eggplant and honey.


  • When it's time, use white eggplant. It is delicious.
  • Do not skimp on salt, the contrast with the sweet taste of honey is the charm of the recipe.
  • If you do not go in super express mode, it is ideal if you have the aubergine with salt on a kitchen paper, to remove the bitterness of the aubergine.
  • You can make the recipe with the WMF dehydrator instead of using the oven. They are luxurious! (you have to go with a little more forethought, but it doesn't use as much energy as the oven).
  • You must decide, according to your tastes, if you serve the roasted aubergine, but a bit soft, or if you prefer to make aubergine chips. In this case, it is better to cut the aubergine into slices very finely.

I hope you like it as much as we do. It is an appetizer that I make a lot in summer, but the truth is that on days when hunger strikes and I want to serve a quick snack and to look good, I prepare it throughout the year.

Do you dare to try? Those of you who do it, I hope you tell me what you think.

Claudia Ferrer


Claudia said:

¡Cómo me alegro, Mireia! Muchas gracias por escribirnos, en casa nos encanta hacer esta receta. Saludos y muy feliz año.

Mireia said:

Oh, qué gran idea! El contraste dulce salado queda maravilloso! Lo he hecho en dos tandas, una con rodajas más gruesas y tiernas y otra más crunchi y delgadas…. Han gustado ambas! Tal vez las más crunchi más, podían comerse con la mano como un picoteo, pero ambas opciones deliciosas. ¡Gracias!

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