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.