Serves: 6-8
INGREDIENTS
Eggplant
2 large purple eggplants
6 tablespoons olive oil
2 teaspoons ground cumin
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon each ground cumin and allspice
1⁄4 teaspoon cayenne, optional
1⁄2 cup currants
finely grated zest and juice 1 orange
2 medium vine tomatoes, diced
1⁄4 cup roughly chopped mint or coriander
Dressing
1⁄4 cup plain yoghurt
2 tablespoons olive oil
1 clove garlic, crushed
1 piece preserved lemon
mint or coriander for garnish
METHOD
Preheat the oven to 200°C.
Eggplant: Cut the eggplant into 2cm pieces and place on a lined baking tray. Drizzle with the olive oil and sprinkle over the cumin. Season and toss. Roast until golden and tender, turning occasionally. Transfer to a bowl and set aside.
Salad: Heat the olive oil in a sauté pan and add the onion, garlic, spices and currants. Season, cover and cook for 10 minutes. Uncover and cook for a further 5 minutes. Stir in the orange zest, juice and tomatoes and cook for 2 minutes. Tip the contents of the pan over the eggplant, add the chopped herbs and lightly crush everything together with a fork, leaving it a little chunky. Season and cool.
Dressing: Mix the yoghurt, olive oil and garlic in a bowl and season. Scrape the flesh from the lemon skin and discard. Slice the skin thinly.
To assemble: Put the eggplant salad into a serving dish and drizzle over the yoghurt. Scatter with the preserved lemon and herbs. Serve with mountain or pide breads for scooping up the salad.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.