07/02/2026
Roasted Eggplant Salad
New menu item: Rooted deeply in the historical culinary exchanges of the Iberian Peninsula. Eggplant (called berenjena in Spanish) was brought to Spain by Arab traders during the Moorish occupation around the 8th century.
This dish was born out of rural necessity and geographic resourcefulness by pastoral communities, mountain shepherds, and farmers.
🐑 The Method: Before starting their long workdays, shepherds would pack raw, easily transportable vegetables from their home gardens into their sacks.
🍆The Meal: Once the livestock was set to pasture and a wood fire was lit for warmth, they would place the whole vegetables; eggplants, peppers, and onions directly into the glowing hot coals and ashes.
🔥The Result: The skins would blacken and char, steaming the flesh inside to a tender, sweet, and intensely smoky state. After cooling, the burnt skins were peeled off, the flesh was shredded into strips, and it was generously dressed with local olive oil. Because meat was historically a luxury or scarce for laborers in these inland areas, this vegetable medley served as a vital, nourishing centerpiece of their diet.
So yeah, if you read this far means you are actually intrigued by culture, cooking techniques and ancient history, a true foodie. You ought to try it! No other place serves this delicious and nourishing dish in Houston.
