This spicy salad tastes fantastic with fresh mint and a dollop of yoghurt.
- 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.
- Preheat the oven to 200°C.
- 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.
- 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.
- Remove eggplant from oven, then add to tomato mixture. Stir in mint. Serve at room temperature with yoghurt.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set