Tunisian Eggplant Salad with Preserved Lemon

Name: Tunisian Eggplant Salad with Preserved Lemon
Yield: Serves 4
Ingredients: 1 tablespoon slivered almonds; 4 red bird’s eye chillies, halved and seeded; 6 small roma (plum) tomatoes, quartered; 1 teaspoon cumin seeds; 1 teaspoon dried oregano; ½ preserved lemon, rinsed, pith and flesh removed, zest thinly sliced; 2 large eggplants (aubergines), cut into 2 cm (¾ inch) cubes; 1 tablespoon currants; 2 garlic cloves, very thinly sliced; 2 tablespoons lemon juice; 125 ml (4 fl oz/½ cup) olive oil; 4 tablespoons chopped parsley; extra virgin olive oil, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 large eggplants (aubergines), cut into 2 cm (¾ inch) cubes
125 ml (4 fl oz/½

Vegan
Gluten-free

Method

Put the eggplant in layers in a colander, sprinkling salt on each layer. Leave the eggplant for 1 hour to degorge, then rinse and dry. (The eggplant is left to degorge for 1 hour, so that less oil is needed for frying.)
Heat half the oil in a large flameproof casserole dish over medium-high heat. Fry the eggplant in batches for 5–6 minutes, unt