Ingredients
Method
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.
Related
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