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, killed or cottage cheese and honey . In that order in which I have mentioned it to you, in a few minutes you will have it ready and without dirtying the kitchen at all.

It is an ideal appetizer or appetizer to satisfy hunger with a surprising contrast between sweet and salty. The important thing for it to go well is only:

  1. Use aubergines and quality cottage cheese or mató, since it is the only thing in the recipe, and the important thing is that they are fresh, rich and tasty.
  2. It is better to cut the aubergine with mandolin : in a minute you have it cut (that's why it is so quick to prepare this appetizer!), and it is the way to obtain regular slices and homogeneous cooking.

Revol porcelain tray and Zassenhaus acacia wood board

Ingredients

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

Preparation

  1. Cut the eggplant into thin slices with a kitchen mandolin .
  2. Arrange them on the baking tray and roast them for a few minutes on the grill function (you don't have them ready at all, 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 eggplant is done, you arrange it on a tray (I use this white Revol porcelain a lot).
  4. Distribute the killed or cottage cheese on top.
  5. Add some more salt, oil and a drizzle of honey or maple syrup in a zig zag pattern, going over any bit of eggplant and honey.

Grades

  • 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 grace of the recipe.
  • If you do not go in super express mode, it is ideal if you have the aubergine with salt on top of kitchen paper, to remove the bitterness from 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 foresight, but it does not use as much energy as the oven).
  • You will have to decide, according to your tastes, if you serve the roasted aubergine, but a soft point, or if you prefer to make aubergine chips. In this case, better than when cutting the aubergine into slices, the cuts are very thin.


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 is pressing 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, I hope you tell me what you think.

Claudia Ferrer

Comments

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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