AUBERGINE SALAD
Kirsty MacDonald
ingredients
Salad- 2 large eggplants
- 20ml olive oil, plus extra to brush
- Sea salt
- 3 large or 4 small vine-ripened tomatoes, roughly chopped
- 3 garlic cloves, crushed
- 2 tspn ground paprika
- !/2 tspn ground cumin
- 1 small red chilli, seeds removed (’tho yummy left in for those who enjoy more ’bite’), finely chopped
- 1 tbspn brown sugar
- 1 tbspn lemon juice
- 1 tbspn red wine vinegar
- 3 tbspn chopped flat-leafed parsley
- 3 tbspn chopped coriander
- Natural yoghurt and pita bread crisps to serve.
- 3 rounds wholemeal pita bread, cut into wedges.
- Olive oil, to brush.
- Sea salt and fennel seeds, to sprinkle.
directions
Salad
- 1
Preheat oven to 200degrees C.
- 2
Peel strips off eggplant skin. Slice eggplant into 1cm-thick slices.
- 3
Brush both sides with a little olive oil, then place on a baking tray and sprinkle with sea salt (I leave the salt out; depends on personal preference).
- 4
Cook 30 minutes. Remove from oven (if eggplant is a little dry, sprinkle with water), cool for 5 minutes, then sut into 1cm cubes and set aside.
- 5
Heat olive oil in a pan over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and 1 tspn salt (or leave it out).
- 6
Simmer for 10 minutes, then remove from heat and add juice, vinegar and black pepper.
- 7
Add to the reserved eggplant, stir through herbs.
- 8
Serve warm or at room temperature with yoghurt and pita bread-crisps.
Pita Bread Crisps
Preheat oven to 200 degrees C. Brush bread with oil, sprinkle with salt and seeds. Bake on baking tray for 10 minutes or until crisp.
notes
We often have this on stand-by to serve to guests at our 'happy hour' on Sunday, and to accompany cold meats. Makes a great sandwich spread, too.
Source: Keith and Michelle
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