Ensalada de berenjena y edemame con vinagreta de naranja

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Ensalada de berenjena y edemame con vinagreta de naranja. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ensalada de berenjena y edemame con vinagreta de naranja, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de berenjena y edemame con vinagreta de naranja delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada de berenjena y edemame con vinagreta de naranja is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Ensalada de berenjena y edemame con vinagreta de naranja using 13 ingredients and 12 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Ensalada de berenjena y edemame con vinagreta de naranja:

1. 1/3 de berenjena grande
2. 100 gramos edemame congelado
3. 1 naranja
4. 2 cucharadas aceitunas negras sin hueso
5. 1 cucharada nueces molidas
6. 6-8 tomates cherry mix
7. 1 cucharadita miel
8. 2 cucharaditas vinagre de Rioja
9. Cebollino fresco
10. Perejil fresco
11. Sal
12. Pimienta negra recién molida
13. Aceite de Oliva Virgen Extra

Steps to make to make Ensalada de berenjena y edemame con vinagreta de naranja

1. Cortar la berenjena en láminas no demasiado gruesas, salar y dejar 30 minutos para que pierdan el amargor
2. Mientras, poner a hervir agua con sal, cuando hierva añadir el edemame y cocer, desde que vuelve a hervir el agua 4 minutos.
3. Escurrir, pelar desechando las vainas y reservar
4. Partir la naranja a la mitad. Una mitad la exprimimos y reservamos la otra mitad
5. En la mitad que hemos exprimido añadimos perejil fresco picado, la miel, el vinagre, 1 cucharada de Aceite de Oliva Virgen Extra, sal y pimienta negra recién molida. Emulsionamos y reservamos
6. La otra mitad de la naranja la pelamos y cortamos. Reservamos
7. Aclaramos, secamos y salpimentamos la berenjena y la ponemos en una sartén con un poquito de aceite de oliva a fuego medio-bajo para que se haga a la plancha
8. Reservamos hasta que esté toda la berenjena
9. Cuando tengamos toda la berenjena la ponemos en un plato de servir. Añadimos el edemame.
10. Lavamos, secamos y picamos los tomates cherry y los colocamos en el plato sobre la berenjena junto con las aceitunas negras
11. Por encima repartimos los trozos de naranja, espolvoreamos con nueces troceadas y cebollino picado
12. Aliñamos con la vinagreta de naranja y servimos. Buen provecho!!!!!

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