Moroccan eggplant and tomato salad recipe Recipe - Better Homes & Gardens Australia
This Moroccan eggplant and tomato salad is perfect for winter. Enjoy fresh spicy flavours with rich, charred veggies and light pita bread for meat-free Mondays.
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Cooking tools:
- Grill
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
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
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