Warm Eggplant Aubergine Salad

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Tasty warm eggplant salad, great served with yogurt and my fennel and sea salt pita bread crisps"."

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Steps

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Preheat oven to 200c.

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Peel strips off the eggplant skin with a vegetable peeler , slice eggplant into 1cm thick slices.

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Brush both sides with the extra olive oil , then place in a baking dish and sprinkle with sea salt.

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Cook for 30 minutes.

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Remove from oven , if eggplant is a little dry , sprinkle with water , cool for 5 minutes , then cut into 1 cm cubes and set aside.

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Heat olive oil in a skillet over medium-high heat , add tomatoes , garlic , spices , chilli , sugar and salt.

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Simmer for 10 minutes , remove from heat and add juice , vinegar and black pepper.

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Add to the reserved eggplant , stir through herbs.

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Serve warm or at room temperature.

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Ingredients

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eggplants, olive oil, sea salt, tomatoes, garlic cloves, ground paprika, ground cumin, red chile, brown sugar, salt, lemon juice, red wine vinegar, pepper, fresh flat-leaf parsley, fresh coriander