Gluten Free/ Low Carb/ Paleo/ Salads/ Vegan/ Vegetarian

Moroccan Eggplant Salad

Spicy and smooth salad!

Spicy and smooth salad!

A yummy, spicy salad that can be served with a dollop of Greek yoghurt on top…You can leave the eggplant skins on if you wish, but I chose to just use the flesh for this dish.   I just love the warm spicy taste of the spice flavours for this dish.  Various variations of the spices used here are becoming a favourite in our household.   The chief taster said that he would prefer this warm, but this dish is normally served at room temperature. 

INGREDIENTS

2 large eggplants (aubergines)

3 tlbspns olive oil

2 garlic cloves, finely chopped

1 onion, finely chopped

4 plum tomatoes

1/4 tspn turmeric

1/2 tspn ground coriander

pinch of cinnamon

pinch of cayenne pepper

grated zest and juice of 1/2 lemon

1-2 tblspn fresh coriander, chopped

3 tblspn greek yoghurt (optional to serve)

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METHOD

  • Preheat the oven to 230C/450F degrees.
  • Halve the aubergines lengthwise, then score a criss-cross pattern on the cut surfaces
  • Place the aubergines in a roasting tin and brush the cut surfaces with half of the olive oil.  Roast in the oven for 45-50 minutes until browned and soft.   Allow to cool slightly, then cut the aubergine flesh into small cubes.
  • Immerse the tomatoes in boiling water for 30 seconds then remove and peel, dice the flesh.
  • Heat the remaining oil in a large saucepan, add the garlic and onion and cook for 5 minutes.  Add the tomatoes, spices and lemon zest and fry for 1 minute, then cover and simmer for 5 minutes.
  • Stir in the aubergine, coriander and lemon juice to taste.
  • Remove from the heat and cool.
  • Dollop some greek yoghurt on top and scatter some chopped fresh coriander on top to serve. (Optional)
  • Eat and enjoy!

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