SPANISH GARLIC EGGPLANT
Steps:
- Wash and pat dry the eggplant, then cut into rounds that are between 1/4 inch to 1/2 inch thick (1 cm)
- Place all the slices in a single layer and sprinkle with sea salt on both sides, transfer into a colander and let them sit for 30 minutes
- Meanwhile, roughly chop 6 cloves garlic and add into a mortar, along with 1/4 cup finely chopped parsley and a pinch of sea salt, using a pestle, pound down until you form a paste like texture
- After 30 minutes, transfer the slices of eggplant over some paper towels, all in a single layer, pat completely dry and season with black pepper just on one side
- Heat a large nonstick grill pan or fry with a medium-high heat
- After 4 minutes and the pan is hot, drizzle in 1 tbsp (15 ml) extra virgin olive and add the slices of eggplant, in a single layer, so cook in batches, cook for 2 1/2 to 3 minutes per side, then transfer into a serving dish, do this until all the eggplant is done
- Using the same pan, lower to a low heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic mixture, mix continuously for 30 seconds, then remove from the heat
- Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!
Nutrition Facts : Calories 130 kcal, Carbohydrate 9 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 6 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
SPANISH ROASTED GARLIC EGGPLANT
Steps:
- Cut 1 large eggplant into 1/2 inch (1.25 cm) thick rounds, season each round generously with sea salt on both sides, add the slices of eggplant into a colander and let them sit for 30 minutes
- Meanwhile, roughy chop 5 cloves of garlic and add into a mortar, season with a little sea salt and using a pestle pound down until you form a paste like texture, then add in 2 tbsp (8 grams) finely chopped parsley and pour in a generous 2 tbsp (35 ml) extra virgin olive oil, mix together until well combined
- Thinly slice 2 tomatoes and set aside
- After 30 minutes, rinse the slices of eggplant under cold water, then pat each one dry with a dishcloth to remove any excess water & salt, add the slices of eggplant into a baking tray lined with parchment paper, making sure they are all in a single layer
- Lightly season the slices of eggplant with a little sea salt & black pepper, add the garlic sauce over the slices of eggplant, add 1 slice of tomato over each slice of eggplant and finely grate some manchego cheese over the tomatoes
- Add the baking tray into a preheated oven, bake + broil (bottom + top heat) 210 C - 410 F
- After 15 minutes remove from the oven
- Transfer into a serving dish and sprinkle with freshly chopped chives, serve at once, enjoy!
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