Moroccan Eggplant and Tomato Salad

2 medium eggplants
6 ripe tomatoes
2 red onions, very finely sliced
½ cup extra virgin olive oil
6 cloves garlic, crushed
5cm piece ginger, grated
5cm piece turmeric, grated
2 tsp sweet paprika
2 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
Sea-salt flakes and freshly ground black pepper, to season
½ bunch coriander leaves, roughly chopped
½ bunch flat-leaf parsley leaves, chopped
4 pita breads
Juice of 2 limes
Lime cheeks, to serve

Cook eggplants over a medium barbecue grill or in a hot oven (200°C fan-forced/220°C conventional) until blackened and softened. Halve, scoop out flesh, then set aside. Blacken tomatoes lightly, then chop into pieces.

Fry onions in 3/4 of the oil in a wide saucepan on medium heat for 5 minutes, until softened. Add garlic, ginger and turmeric, cook briefly, then mix in tomatoes and spices. Season

from: bhg.com.au