There are things we just do. Eggplant salt for example. We know that it should be good. Yes, there was something with water and bitter substances. But is it worth the salting too? I made the self-experiment with the divine citrus salad with roasted eggplant and today tell you the amazing result.
Do you know what I love about blogging and blogging? It’s just so inspiring. The citrus salad with eggplant would certainly never land on my plate and in front of the lens, I would not have read at the lovely Ela of a aubergine salad with citrus fruits and afterwards also with Denise the beautiful Citrus Carpaccio admired.
The combination of sweet and sour, fruity and crispy is simply awesome! The aubergines are steaming hot and crispy over the cold citrus salad and then drizzled with a dressing of lemon and olive oil. This salad tastes heavenly!
Eggplant salting yes or no?
Salting eggplants or not salting them is the big question before preparation.
Fact is: Salting deprives the aubergines water and bitter substances . However, it is nowadays that the bitter substances have been bred out of most types of aubergines. So salting is not really necessary. But what about the water?
To clarify this question, I have started a highly scientific self-experiment for you. For this I salted the eggplant and allowed to drain for 30 minutes. The other was just diced and sprinkled with the same amount of oil before sitting in the oven. Salting or not salting aubergines – The result
Salting is worth it!
On the left side you can see the unsalted eggplant cubes . The oil was not distributed at all and would be absorbed directly by a few cubes. The rest of the load had to do without oil, making it less tasteful and crispy.
On the right you can see the salted eggplant cubes . I could spread the olive oil wonderfully and moisten all cubes with just a tablespoon of oil. The aubergine cubes were perfectly crispy after roasting.
You’ll love the citrus salad with roasted eggplant because it combines perfectly sweet and sour, fruity and crunchy. Treat the citrus cucumber with crispy aubergine cubes for a light lunch or appetizer.
Citrus salad with roasted eggplant
Portions : 2 Portions
calories per serving : 367 kcal
2 + 2
Eggplant in 1×1 cm large cubes. Sprinkle with a quarter of a teaspoon of salt and leave for half an hour.
Preheat oven to 210 degrees.
Drain the leaked water and dab the eggplant cubes well, removing excess salt. Mix with 2 tablespoons of olive oil and bake for 10 minutes on a baking tray covered with baking paper.
Meanwhile peel the citrus fruits and cut into thin slices.
Turn the eggplant cubes and roast crispy for another 10 minutes.
Mix the dressing with the remaining ingredients.
Spread citrus slices on two plates and drizzle with the dressing. Distribute the eggplant cubes on top and enjoy while still warm.
My dear ones, the colorful citrus salad makes good spirits and supplies you with a good dose of vitamin C. Perfect in the ole grubby weather outside! And now that you know the salting of the eggplant really pays off, you are now well prepared for any aubergine adventure in the kitchen. So then, get to the stove!
Do you salt your eggplants? And who can it be a plate of citrus salad with roasted eggplant?