Eggplant Salad with Ginger and Crunchy Seeds

Servings: 4
Prep time: 20
Cooking time: 10
  1. Cut the eggplant into slices lengthwise, then blanch for a minute keeping them completely immersed in boiling water. Once cooled squeeze in Your hands as much as possible to eliminate the absorbed water and cut them into rather thin fillets.
  2. Mix in a bowl the chives with ginger, lemon juice, a pinch of salt and 2 tablespoons of olive oil. Season the eggplant with this sauce leaving them marinate.
  3. Toast the seed mix gently in a saucepan for a few minutes, stirring constantly and taking care not to burn them.
  4. Cut the tomatoes into wedges and finely slice the salad.
  5. Arrange in the center of the dishes or bowls of salad, eggplant with ginger, surround with the tomatoes and the salad, sprinkle with the toasted seeds and supplement, if desired, with a teaspoon of oil.