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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Moroccan Eggplant and Tomato Salad

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
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