A really great quick choice for a salad that’s different than what you know. This dish is simply a delicate balance between eggplant and tomato, And the right amount of spice.
- 1 Medium Size Eggplant
- 1 Large Tomato
- 1 Tbs Finely Chopped Parsley
- 1 Clove of Garlic
- 1 Tbs Olive Oil
- 1 Tsp Cumin
- 1 Tsp Sweet Paprika
- 1/2 Tsp Vinegar
- Salt & Pepper to Taste
- Chilli to Taste
Start by washing the eggplant, cut both ends and peel only half of the skin – like so:
Slice the eggplant into thin slices – about 0.5cm thick.
Finally, dice the eggplant
Place the diced eggplant in a frying pan with a dash of oil on low heat. Prepare a cutting board and spread olive oil on a small part of it, sprinkle coarse salt on top of the olive oil and grab your garlic clove.
As shown in the picture, squeeze and smear the garlic clove on the salt until it forms into a paste.
Add the garlic to the eggplant, while stirring regularly. Now peel the tomato and chop it finely. A beautiful but a bit hard trick (until you try it a few times) to do is to try and peel the tomato and keep the skin intact – we will use it later for decoration.
Turn up to medium heat, when the eggplant feels soft but still firm – holding it’s shape together, add the tomato. Let cook and stir every few minutes while adding all the spices and parsley. The mixture should become even coloured and soft.
When done, remove to a plate and decide whether to serve hot or cold. Use the tomato peel and fresh parsley for decoration and serve alongside fresh bread.