Eggplant and tomato salad | Women's Weekly Food

Ingredients

• 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 tablespoons (20g) seeded black olives, finely chopped
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint
• 1 teaspoon finely grated lemon rind
• 2 teaspoons lemon juice