A yummy, spicy salad that can be served with a dollop of Greek yoghurt on top…You can leave the eggplant skins on if you wish, but I chose to just use the flesh for this dish. I just love the warm spicy taste of the spice flavours for this dish. Various variations of the spices used here are becoming a favourite in our household. The chief taster said that he would prefer this warm, but this dish is normally served at room temperature.
2 large eggplants (aubergines)
3 tlbspns olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
4 plum tomatoes
1/4 tspn turmeric
1/2 tspn ground coriander
pinch of cinnamon
pinch of cayenne pepper
grated zest and juice of 1/2 lemon
1-2 tblspn fresh coriander, chopped
3 tblspn greek yoghurt (optional to serve)
- Preheat the oven to 230C/450F degrees.
- Halve the aubergines lengthwise, then score a criss-cross pattern on the cut surfaces
- Place the aubergines in a roasting tin and brush the cut surfaces with half of the olive oil. Roast in the oven for 45-50 minutes until browned and soft. Allow to cool slightly, then cut the aubergine flesh into small cubes.
- Immerse the tomatoes in boiling water for 30 seconds then remove and peel, dice the flesh.
- Heat the remaining oil in a large saucepan, add the garlic and onion and cook for 5 minutes. Add the tomatoes, spices and lemon zest and fry for 1 minute, then cover and simmer for 5 minutes.
- Stir in the aubergine, coriander and lemon juice to taste.
- Remove from the heat and cool.
- Dollop some greek yoghurt on top and scatter some chopped fresh coriander on top to serve. (Optional)
- Eat and enjoy!