Roasted Eggplant Salad with Feta & Satay Chicken
A fantastic recipe from @dondemauge, different and quick, with which to surprise your guests!
ROASTED EGGPLANT SALAD WITH FETA AND HONEY MUSTARD VINAIGRETTE
INGREDIENTS:
- 2 eggplants
- 150g feta cheese cubes
- 50g arugula
- 1 tbsp honey
- 1 tbsp whole-grain mustard
- Oregano
- Balsamic vinegar and extra virgin olive oil
- Salt and freshly ground black pepper
PREPARATION:
- Wash the eggplants, remove both ends, and dice them. Spread the diced eggplant on a baking sheet, drizzle with olive oil, and add a pinch of salt.
- With the oven preheated to 180ºC, place the baking sheet in the oven and roast the eggplant for approximately 30 minutes. Remove and let cool slightly.
- In a bowl, combine the roasted eggplant cubes, arugula, feta cheese cubes, and 1 tablespoon of oregano.
- Make a vinaigrette with honey, mustard, extra virgin olive oil, balsamic vinegar, salt, and pepper, then dress the salad.
CHICKEN SATAY
INGREDIENTS:
- 200g chicken tenderloins
- 1 shallot
- 1 tbsp olive oil
- Juice of 1/2 lemon
- 1/2 tbsp cumin
- 1/2 tbsp cayenne pepper
- 1/2 tbsp turmeric
- 1 tbsp brown sugar
- Pinch of salt
- 1cm ginger
- 50g coconut milk
- Fresh cilantro
PREPARATION:
- Cut the chicken pieces lengthwise, forming two strips from each tenderloin.
- Blend the rest of the ingredients in a food processor and marinate the chicken with this paste for 30-40 minutes.
- Sear the chicken strips well on a griddle and serve hot.
*Optional: make a sauce with 1 tbsp Thai red curry paste, 1 tbsp peanut butter, salt, and coconut milk.
Enjoy!
