Ingredients
-
2
-
20
-
-
-
3
-
3
-
2
-
1/2
-
1
-
1
-
1
-
20
-
20
-
-
3
Directions
Warm Eggplant (Aubergine) Salad, Tasty warm eggplant salad, great served with yogurt and my Fennel and Sea Salt Pita Bread Crisps
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Steps
|
1
Done
|
Preheat Oven to 200c (400f). |
|
2
Done
|
Peel Strips Off the Eggplant Skin With a Vegetable Peeler, Slice Eggplant Into 1cm (just Under 1/2 Inch) Thick Slices. |
|
3
Done
|
Brush Both Sides With the Extra Olive Oil, Then Place in a Baking Dish and Sprinkle With Sea Salt. |
|
4
Done
|
Cook For 30 Minutes. |
|
5
Done
|
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. |
|
6
Done
|
Heat Olive Oil in a Skillet Over Medium-High Heat, Add Tomatoes, Garlic, Spices, Chilli, Sugar and Salt. |
|
7
Done
|
Simmer For 10 Minutes, Remove from Heat and Add Juice, Vinegar and Black Pepper. |
|
8
Done
|
Add to the Reserved Eggplant, Stir Through Herbs. |
|
9
Done
|
Serve Warm or at Room Temperature. |
