Smoked eggplant and coriander salad

Name: Smoked eggplant and coriander salad
Cuisine: Australia
Ingredients: ½ teaspoon freshly ground black pepper; 25 ml strained lemon juice; ½ teaspoon cumin seeds; 2 eggplants; 60 ml olive oil; 2 tablespoons diced brown onion; 5 cloves garlic, minced; 2 tablespoons coriander leaves, chopped; 1 teaspoon minced ginger; 1 teaspoon sea salt

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

One of my favourite eggplant preparations, this salad can be served alone or as an accompaniment to grilled or barbecued fish or chicken or spiced lamb and venison. I often also use it to stuff a boned leg of lamb or a venison loin.

Ingredients

½ teaspoon cumin seeds
2 eggplants
60 ml olive oil

Australian
Oceania
Australia
Spicy
Gluten-free
Vegan

Method

Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder.
Char eggplants over direct flame using tongs until blackened and blistered on all sides. Peel, then squeeze out bitter juices from flesh and chop finely.
Heat a frying pan, then add oil and sauté onion and garlic until pale golden.
Mix onion and garlic