On the presentation of the grilled eggplant cottage cheese I wanted to tell you that you can vary it according to the needs and tastes, for example, can be presented as a salad, in this case cut the eggplant lengthwise, as in this recipe Salad of roasted eggplant and emplatado mixed with arugula, cottage cheese and delicious sauce that we so below.
2 aubergines, rocket 80 grams, 150 grams of cottage cheese, black sesame seeds, freshly ground black pepper, extra virgin olive oil and salt. For the sauce 130 grams of pear tomato, 1 clove of garlic, 50 grams of toasted almonds, 15 grams of toasted white sesame seeds, 20 grams of toasted bread, ½ c / c of spicy paprika, sherry vinegar, oil extra virgin olive oil, salt, smoked or smoke powder (optional) and salt.
Prepare the sauce, peel the tomatoes and chop it, put them in the bowl of a blender and add garlic, peeled and removing the seeds inside, it also includes almonds, sesame seeds, toasted sliced bread, paprika, vinegar to taste and a drizzling of extra virgin olive oil is similar to Romesco sauce.
Finally add the salt and dust or smoke or smoked salt (if you put salt, smoked salt reduces the amount of normal). Milled down to a slightly grainy but smooth sauce, try it in case you need more salt, spices and olive oil. When a turn, hand it to a saucer and cover with plastic wrap. Reserve in refrigerator.
Wash eggplant and cut into slices on the bias, salal on both sides and let them stand in a colander for a few minutes, until expelled water after dry them thoroughly with kitchen paper. Put the grill to warm, greased with extra virgin olive oil, and let the eggplant slices until they are at their best, tender.
The time and temperature vary with the grill you use, the iron they need lower temperature and longer than the stick, for example. Wash and dry the arugula, drain the cottage cheese and proceeds to emplatado. Arrange on plates of grilled eggplant and top with arugula, cottage cheese and sauce, complete with a black sesame seeds over the sauce, a trickle of extra virgin olive oil over the arugula (not too much because there's salsa ) and a pinch of salt.
2 aubergines, rocket 80 grams, 150 grams of cottage cheese, black sesame seeds, freshly ground black pepper, extra virgin olive oil and salt. For the sauce 130 grams of pear tomato, 1 clove of garlic, 50 grams of toasted almonds, 15 grams of toasted white sesame seeds, 20 grams of toasted bread, ½ c / c of spicy paprika, sherry vinegar, oil extra virgin olive oil, salt, smoked or smoke powder (optional) and salt.
Prepare the sauce, peel the tomatoes and chop it, put them in the bowl of a blender and add garlic, peeled and removing the seeds inside, it also includes almonds, sesame seeds, toasted sliced bread, paprika, vinegar to taste and a drizzling of extra virgin olive oil is similar to Romesco sauce.
Finally add the salt and dust or smoke or smoked salt (if you put salt, smoked salt reduces the amount of normal). Milled down to a slightly grainy but smooth sauce, try it in case you need more salt, spices and olive oil. When a turn, hand it to a saucer and cover with plastic wrap. Reserve in refrigerator.
Wash eggplant and cut into slices on the bias, salal on both sides and let them stand in a colander for a few minutes, until expelled water after dry them thoroughly with kitchen paper. Put the grill to warm, greased with extra virgin olive oil, and let the eggplant slices until they are at their best, tender.
The time and temperature vary with the grill you use, the iron they need lower temperature and longer than the stick, for example. Wash and dry the arugula, drain the cottage cheese and proceeds to emplatado. Arrange on plates of grilled eggplant and top with arugula, cottage cheese and sauce, complete with a black sesame seeds over the sauce, a trickle of extra virgin olive oil over the arugula (not too much because there's salsa ) and a pinch of salt.
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