Warm Eggplant (Aubergine) Salad

Recipe by Jewelies
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200C (400F).
  • Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
  • Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
  • Cook for 30 minutes.
  • 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.
  • Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
  • Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
  • Add to the reserved eggplant, stir through herbs.
  • Serve warm or at room temperature.
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