Eggplant and Tomato Salad

Eggplant is a versatile and flavorful ingredient that can transform a simple dish into a true delicacy. We start by peeling the eggplant, choosing a fresh one with a firm texture and vibrant color. After peeling, we cut it into cubes of about 2 cm to ensure even cooking. These cubes will then be placed in a bowl of salted water, where we let them sit for 30 minutes. This step not only helps to eliminate the bitterness specific to eggplant but also improves its texture.

After the time has passed, we drain the eggplant cubes and pat them dry with a paper towel, making sure they are well dried. This detail is essential because eggplant absorbs a lot of oil, and a wet eggplant will make the dish heavier and less tasty. Then, we place the eggplant cubes in the steamer, where we let them cook for 20 minutes. This cooking method preserves the nutrients and natural flavors, making them more concentrated and delicious.

In the meantime, we take care of the onion. We chop it finely, ensuring that each piece is uniform. We heat a pan with a little oil and add the onion, letting it sauté over medium heat until it becomes translucent and starts to take on a golden color. This will add an excellent aromatic base to our dish.

When the onion is ready, we add the tomatoes, which we previously peeled and chopped finely. Fresh tomatoes bring an extra acidity and sweetness, and the mix with the sautéed onion will create a symphony of flavors. We then add the roasted eggplant, carefully mixing everything to combine the ingredients.

For an extra freshness, we also add a good handful of freshly chopped parsley, which will add a note of greenery. We don't forget the sesame seeds, which will add a crunchy texture and a slightly toasted flavor. Finally, we season with salt to enhance all the flavors. We let the mixture cook until the juice released by the tomatoes reduces, and the dish becomes delicious and hearty. Served warm, this eggplant dish will surely impress anyone who sits at your table.