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Eggplant salad

Name: Eggplant salad
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 6
Ingredients: 500g (about 1-2 large) eggplant; 2 tablespoons salt; 1/4 cup (60ml) olive oil; 1 large red onion, finely chopped; 1 teaspoon each ground paprika, cumin, cinnamon and coriander; 1/2 teaspoon dried chilli flakes; 425g can chopped tomatoes; 4 garlic cloves, crushed; 2 tablespoons chopped fresh coriander leaves; 2 tablespoons chopped fresh mint; Thick Greek yoghurt, to serve

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This spicy eggplant salad tastes fantastic with fresh mint and a dollop of yoghurt, and is perfect on a mezze plate.

500g (about 1-2 large) eggplant
2 tablespoons salt
1/4 cup (60ml) olive oil
1 large red onion, finely chopped
1 teaspoon each ground paprika, cumin, cinnamon and coriander
1/2 teaspoon dried chilli flakes
425g can chopped tomatoes
4 garlic cloves, crushed
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh mint
Thick Greek yoghurt, to serve

Method

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 draw out moisture.
2.

Preheat the oven to 200°C.
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.
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 chilli 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 and stir in coriander. Set aside.
5.

Remove eggplant from oven, then add to tomato mixture. Stir in mint. Serve at room temperature with yoghurt.