Warm Eggplant (Aubergine) Salad

Ingredients

• 2 large eggplants
• 20 ml olive oil, plus
• extra olive oil, to brush
• sea salt
• 3 large tomatoes, roughly chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground paprika
• 1/2 teaspoon ground cumin
• 1 small red chile, seeds removed, finely chopped
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 20 ml lemon juice
• 20 ml red wine vinegar
• pepper
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons fresh coriander, chopped

Directions

1. 1

   Preheat oven to 200C (400F).

2. 2

   Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.

3. 3

   Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.

4. 4

   Cook for 30 minutes.

5. 5

   Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.

6. 6

   Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.

7. 7

   Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.

8. 8

   Add to the reserved eggplant, stir through herbs.

9. 9

   Serve warm or at room temperature.