Roasted eggplant with mató

I bring an eggplant appetizer that I love to make. It doesn't involve any kitchen work and it's delicious! It's roasted eggplant, with salt, oil, mató or requesón and honey. In that order I mentioned, you'll have it ready in a few minutes without dirtying the kitchen.

It's an ideal starter or snack to satisfy hunger with a surprising sweet-and-salty contrast. The important thing for it to turn out well is simply:

1. Use quality eggplants and requesón or mató, because they are the only things in the recipe, and it's important that they are fresh, rich and tasty.
2. Better to slice the eggplant with a mandoline: in a minute you have it sliced (that's why this appetizer is so quick to prepare!), and it's the way to get even slices and homogeneous cooking.

Revol porcelain baking dish and Zassenhaus acacia wood board

Ingredients

• One eggplant
• Mató or requesón
• Salt
• Olive oil
• Honey or maple syrup

Preparation

1. Slice the eggplant into thin rounds with a kitchen mandoline.
2. Arrange them on the baking tray and roast them for a few minutes using the grill setting (they'll be ready in no time, don't take your eyes off them because in 10 minutes they'll be done, even sooner if you use the air setting). Halfway through oven cooking, add salt and oil.
3. When the eggplant is cooked, place it on a tray (I use a lot this white Revol porcelain one).
4. Spread the mató or requesón on top.
5. Add a bit more salt, oil and a drizzle of honey or maple syrup in a zigzag pattern, passing over every piece of eggplant and honey.

Notes

• When in season, use white eggplant. It's delicious.
• Don't skimp on salt, the contrast with the sweet flavor of the honey is the charm of the recipe.
• If you're not in super express mode, it's ideal to place the salted eggplant on a paper towel to draw out the bitterness.
• You can make the recipe with the WMF dehydrator instead of using the oven. They turn out great! (you need a bit more planning, but it doesn't use as much energy as the oven).
• You'll have to decide, according to your taste, whether to serve the roasted eggplant slightly soft, or if you prefer to make eggplant chips. In that case, it's better to slice the eggplant very thinly.

I hope you like it as much as we do. It's an appetizer I make a lot in summer, but the truth is that on days when I'm really hungry and want to serve a quick snack that looks good, I make it all year round.

Will you dare to try it? If you do, I hope you'll tell me what you thought.