Eggplant salad

Tasteful Eggplant salad Recipe

This spicy salad tastes fantastic with fresh mint and a dollop of yoghurt.
Eggplant salad
Prep Time : 0:50 | Cook Time : 0:40 | Total Time : 1:30 | Serving : 6 person.


  • 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


  • 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.

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