This spicy salad tastes fantastic with fresh mint and a dollop of yoghurt.
Prep Time : 0:50 | Cook Time : 0:40 | Total Time : 1:30 | Serving : 6 person.
Ingredients
-
500g (about 1-2 large) eggplant
-
2 tablespoons salt
-
60ml (1/4 cup) olive oil
-
1 large Spanish onion, finely chopped
-
1 teaspoon ground paprika
-
1 teaspoon ground cumin
-
1 teaspoon ground cinnamon
-
1 teaspoon ground coriander
-
1/2 teaspoon dried chilli flakes
-
425g can diced tomatoes
-
4 garlic cloves, crushed
-
2 tablespoons chopped fresh coriander leaves
-
2 tablespoons chopped fresh mint
-
Thick Greek yoghurt, to serve
Method
-
Step 1
Cut eggplant into 1 1/2cm cubes. Place in a colander over a sink, sprinkle generously with salt and toss eggplant to coat. Leave for 30 minutes to disgorge.
-
Step 2
Preheat the oven to 200°C.
-
Step 3
Rinse the eggplant well to remove all the salt, place in a tea towel and squeeze to remove as much water as possible. Lay out on a large baking tray and drizzle with 2 tablespoons of the oil. Roast for 25 minutes until soft and tinged golden.
-
Step 4
Meanwhile, heat remaining oil in a pan over medium heat. Add onion and cook for 2-3 minutes until it starts to soften. Add dry spices and cook for a few seconds to release flavours. Add tomato and garlic and cook over low heat for 6-8 minutes until thick. Season with salt and pepper and stir in coriander. Set aside.
-
Step 5
Remove eggplant from oven, then add to tomato mixture. Stir in mint. Serve at room temperature with yoghurt.