Eggplant and tomato salad

  • 35 mins cooking
  • Serves 6
  • Print


Eggplant and tomato salad
  • 6 (360g) baby eggplants
  • 1/4 cup (60ml) olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 (150g) tomato, halved, seeded, finely chopped
  • 1 (100g) red onion, finely chopped
  • 2 tablespoon (20g) seeded black olives, finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely chopped fresh mint
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoon lemon juice


Eggplant and tomato salad
  • 1
    Cut each eggplant lengthways into four slices, leaving tops intact. Combine eggplants and half the oil in medium bowl; season.
  • 2
    Cook eggplants on heated oiled grill plate (or grill or barbecue), flattening and fanning with the back of a spatula, until eggplants are tender.
  • 3
    Meanwhile, dry-fry spices in small frying pan until fragrant, then allow to cool.
  • 4
    Combine spices, remaining oil, tomato, onion and remaining ingredients in small bowl and season. Serve eggplant topped with tomato mixture.

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