Moroccan eggplant and tomato salad

Your meat-free Mondays just got more exotic with the fresh spicy flavours and rich and charred vegies of this salad.
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Whilst in Bundaberg, Ed just had to use of their fresh vegetables to cook with, so while salads aren’t typically considered a winter food, this salad from north Africa is warm, so still perfect for those colder months. With Fresh spicy flavours, rich and charred vegetables and the perfect light and zesty bread to finish, this may not look like a salad you’re used to, but it will hit the spot. Just don’t be like Ed and forget to buy some garlic!




Cook eggplants over a medium barbecue grill or in a hot oven (200°C fan-forced/220°C conventional)
until blackened and softened. Halve, scoop out flesh, then set aside. Blacken tomatoes lightly, then chop into pieces.


Fry onions in 3/4 of the oil in a wide saucepan on medium heat for 5 minutes, until softened. Add garlic, ginger and turmeric, cook briefly, then mix in tomatoes and spices. Season


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