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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Baba Ganoush - Eggplant Dip]()
RecipeBaba Ganoush - Eggplant Dip
Article by Claire Aldous![Roasted Vegetable and Dukkah Salad with Feta Dressing]()
RecipeRoasted Vegetable and Dukkah Salad with Feta Dressing
Article by Claire Aldous![Grilled Vegetables with Romesco Sauce]()
RecipeGrilled Vegetables with Romesco Sauce
Article by Claire Aldous![Chickpea Salad with Roasted Capsicum Dressing and Grilled Prawns]()
RecipeChickpea Salad with Roasted Capsicum Dressing and Grilled Prawns
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.