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

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

Oceania
Australia
Gluten-free
Spicy
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

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Smoked eggplant and coriander salad

Ingredients

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