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Eggplant salad
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Delicious spicy salad garnished with mint and a dollop of yogurt.
Ingredients:
  • 500g (about 1-2 large) eggplant
  • 19.20 gm salt
  • 60ml (1/4 cup) olive oil
  • 1 large Spanish onion, finely chopped
  • 2.50 gm ground paprika
  • 2.50 gm ground cinnamon
  • 1 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • 425g can diced tomatoes
  • 4 garlic cloves, crushed
  • 40.00 ml chopped fresh coriander leaves
  • 40.00 ml chopped fresh mint
  • Thick Greek yoghurt, to serve
Instructions:
  • Dice the eggplant into 1 1/2cm cubes. Put the cubes in a colander over the sink, sprinkle generously with salt, and toss to coat evenly. Allow the eggplant to sit for 30 minutes to release excess liquid.
  • Preheat your oven to 200°C for the perfect cooking temperature.
  • After thoroughly rinsing the eggplant to eliminate excess salt, wrap it in a tea towel and gently squeeze out excess water. Next, spread the eggplant on a spacious baking tray and generously drizzle with 2 tablespoons of oil. Roast for 25 minutes until tender and beautifully golden.
  • Heat the remaining oil in a pan over medium heat. Sauté the onion until softened, about 2-3 minutes. Add the dry spices and cook briefly to enhance the flavors. Stir in the tomato and garlic, then simmer over low heat for 6-8 minutes until thickened. Season with salt and pepper, then mix in the coriander. Set aside.
  • Take the fragrant roasted eggplant out of the oven and gently fold it into the vibrant tomato mixture. Sprinkle in fresh mint and combine. Serve this delightful dish at room temperature with a dollop of creamy yogurt on the side.

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