2 medium-sized eggplant, cut into 5cm pieces
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried chilli flakes
1 teaspoon turmeric
½ teaspoon salt
¼ cup olive oil
¾ cup roasted unsalted peanuts, coarsely chopped
1 cup packed coriander leaves
1 tablespoon extra olive oil to drizzle
Herb Yoghurt Dressing
1¼ cups thick unsweetened Greek yoghurt
2 tablespoons lemon juice
1 clove garlic, grated
1 tablespoon olive oil
Flaky sea salt to taste
Preheat the oven to 220°C. Line a roasting tray with baking paper.
Place the eggplant in a bowl and add the spices, salt and olive oil, tossing together to thoroughly coat the eggplant. Arrange the eggplant on the lined tray and roast for 30 minutes, turning halfway through.
When tender and golden, remove the eggplant from the oven and cool to room temperature. Toss through half the peanuts and coriander and pile onto a serving plate. Top with remaining peanuts and coriander. Drizzle over extra olive oil.
Whisk together all the dressing ingredients in a bowl or food processor and adjust seasoning to taste. Dot over the salad or serve on the side.