Roasted Eggplant Salad » Dish Magazine
Serves: 6-8 INGREDIENTS Eggplant 2 large purple eggplants 6 tablespoons olive oil 2 teaspoons ground cumin sea salt and freshly ground pepper Salad 3
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Ingredients
- Eggplant
- 2 large purple eggplants
- 6 tablespoons olive oil
- 2 teaspoons ground cumin
- sea salt and freshly ground pepper Salad
- 3 tablespoons olive oil
- 1 large red onion, thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoon each ground cumin and allspice
- 1⁄4 teaspoon cayenne, optional
- 1⁄2 cup currants
- finely grated zest and juice 1 orange
- 2 medium vine tomatoes, diced
- 1⁄4 cup roughly chopped mint or coriander Dressing
- 1⁄4 cup plain yoghurt
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1 piece preserved lemon
- mint or coriander for garnish
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