Smoked Eggplant Salad

Name: Smoked Eggplant Salad
Cuisine: Moroccan
Ingredients: 2 x 300 g eggplants (aubergines); 2 x 300 g eggplants (aubergines); 100 ml olive oil; 1 punnet Roasted Cherry Tomatoes (see Essentials); 3 tablespoons chopped parsley leaves; 2 teaspoons minced garlic; 1 teaspoon sea salt; 4 tablespoons chopped coriander leaves; 1 teaspoon cumin seeds, roasted and ground; ½ teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Being eggplant, this naturally rates very highly in my salad stakes and is a much-loved favourite. It really pays to smoke the eggplants over hot coals if you can, as it makes an enormous difference to the flavour.

Ingredients

2 x 300 g eggplants (aubergines)
1 punnet Roasted Cherry Tomatoes (see Essential

Africa
Morocco
Gluten-free
Vegan

Method

Roast the eggplants over charcoal or hot coals if possible, otherwise roast in a hot oven until the skins are blistered and the flesh is soft. Leave until cool enough to handle, but still warm. Peel the eggplants, discard the skins and chop the flesh.

Peel the tomatoes, remove the seeds and mash coarsely.

Heat the oil in a pan and cook the garlic with the mashed tomatoes for 10