Tunisian Aubergine Salad

Serves
Calories: kcal/serving

Delia’s Vegetarian Collection

Ingredients

700g aubergine in 1cm cubes
700g ripe red tomatoes
3 tbsp olive oil
1 heaped tsp cumin seeds
1 tsp allspice berries
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 rounded tbsp fresh coriander, chopped
2 rounded tbsp fresh mint, chopped
Sea salt & black pepper

To Serve

Method

1. Salt and drain the aubergines, leave to drain for an hour.

2. Skin the tomatoes. Cut them in half and place them, cut side up, on a lightly oiled baking tray.

3. Dry roast the cumin seeds and allspice berries over a medium heat for around 1-2 minutes. Crush them to a powder.

4. Pre-heat the oven to 230°C. Squeeze the excess juice from the aubergines, and dry in a clean cloth. Coat in olive oil and spread out on a baking tray.

5. Bake the aubergines and tomatoes for about 25 minutes, until the aubergines are golden brown at the edges, and tomatoes soft. Chop the tomatoes into quite small pieces.

6. Fry the onions until soft and pale gold, about 5 mins, then add the chilli and garlic and fry for 1 more minute.

7. Add the aubergine, tomatoes, crushed spices, herbs, and season. Pile into a serving dish, and leave for 24 hours in the fridge.