Name: Moroccan eggplant and tomato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium eggplants; 6 ripe tomatoes; 2 red onions, very finely sliced; ½ cup extra virgin olive oil; 6 cloves garlic, crushed; 5cm piece ginger, grated; 5cm piece turmeric, grated; 2 tsp sweet paprika; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp cayenne pepper; Sea-salt flakes and freshly ground black pepper, to season; ½ bunch coriander leaves, roughly chopped; ½ bunch flat-leaf parsley leaves, chopped; 4 pita breads; Juice of 2 limes; Lime cheeks, to serve

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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Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

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!

Ingredients

2 medium eggplants

6 ripe tomatoes

2 red onions, very finely sliced

½ cup extra virgin olive oil

6 cloves garlic, crushed

5cm piece ginger, grated

5cm piece turmeric, grated

2 tsp sweet paprika

2 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne pepper

Sea-salt flakes and freshly ground black pepper, to season

½ bunch coriander leaves, roughly chopped

½ bunch flat-leaf parsley leaves, chopped

4 pita breads

Juice of 2 limes

Lime cheeks, to serve

Method

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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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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