I have seen it with my own eyes and I still don't believe that it is possible to have such a complete and elaborate dinner with little effort and in record time. It only takes a quarter of an hour and a microwave so I dare say that this by Chef Dani García is the easiest recipe that exists. In addition, it is also the healthiest.
We start by washing the eggplant well and making a superficial cut across the entire diameter of the vegetable and at the height of the peduncle. Afterwards, we make some small cuts, distributed over different parts of the fruit, stabbing them with the tip of a knife.
We put the eggplant on a microwave-safe plate or container and drizzle with a little extra virgin olive oil. We cover the plate well with plastic wrap as a lid and then place it in the microwave. Five minutes on each side at 1000 watts will be enough for it to come out perfectly cooked.
We remove the transparent film and proceed to peel the eggplant, whose skin will now come off very easily. Once peeled, we transfer it to a clean plate and make a few small cuts in the skin so that the seasonings penetrate well. We start with salt and ground black pepper to taste.
Next, we take a bowl and prepare the aubergine accompaniment by cutting a piece of fresh cheese into cubes. We do the same with the smoked salmon and add a handful of nuts to taste and a splash of olive oil on top. We stir well and, using a spoon, spread it over the eggplant. As a final touch, we add a few mint leaves here and there. And we would have dinner ready.
Cover photo | Dani Garcia
