This easy salad is full of flavour. Photo / Babiche Martens

A Divine Spicy Eggplant & Mozzarella Salad

Serve this salad alongside slow-cooked lamb, barbecued chicken or on its own with crusty bread

Use lemon instead of lime if need be. This is one of those dishes that is even better a couple of days later.

Serves 4

2 eggplants, chopped
¼ cup olive oil plus 1 Tbsp
2 onions, sliced
4 cloves garlic, crushed
1 tsp each smoked paprika, ground cumin, coriander, garam masala
420g tin chopped tomatoes plus ½ cup water
1 lime, quartered
2 tsp sugar
1 Tbsp balsamic vinegar
1 ball mozzarella
½ cup chopped coriander

1. Preheat oven to 200C.

2. Place the chopped eggplants into a large baking dish. Drizzle with the ¼ cup oil and bake for 25 minutes, turning once until softened. Remove.

3. Heat the tablespoon of oil in a large pot. Add the onion and garlic, cooking for a few minutes to soften. Stir through the paprika, cumin, coriander and garam masala for 2 minutes. Pour in the tomatoes, squeeze and add the lime quarters, then add the sugar and vinegar, bringing to a simmer.

4. Stir through the eggplants and coriander, simmering for 10 minutes. Season with salt and pepper.

5. Serve warm with torn mozzarella and chopped coriander on the top.

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New Zealand Herald

New Zealand Herald

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