Warm Eggplant (Aubergine) Salad

Name: Warm Eggplant (Aubergine) Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 large eggplants; 20 ml olive oil; extra olive oil; sea salt; 3 large tomatoes; 3 garlic cloves; 2 tsp ground paprika; 0.5 tsp ground cumin; 1 small red chile; 1 tbsp brown sugar; 1 tsp salt; 20 ml lemon juice; 20 ml apple cider vinegar; pepper; 3 tbsp fresh flat-leaf parsley; 3 tbsp fresh coriander

Oven-baked aubergine, tomatoes and apple cider vinegar, warmed with paprika and cumin, a Moroccan salad. It's finished with water, cool for minutes.

50 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: medium

1
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.
2
Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
3
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.
4
Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
5
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.
10 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.