1 medium eggplant, diced into 2cm pieces
1 tsp cumin
1 tsp smoky paprika
1/2 cup olive oil
2 tbs red wine vinegar
1 cup of mixed fresh herbs (parsley, mint, coriander)
2 tbs lemon juice
2 large ripe roma tomatoes (seeded and chopped in julienne slices) or 1 cup of quartered cherry tomatoes
2 tbs confit garlic (simmer 6 cloves of garlic and one cup of olive oil over low heat until cloves are soft)
Salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Lay the eggplant on a clean work bench. Sprinkle the cumin and paprika over the eggplant and drizzle with half the olive oil. Place on a baking tray and roast for 10 minutes or until soft and coloured. Remove from oven and place in a bowl. Immediately pour over the red wine vinegar and remaining olive oil. Add the mixed herbs and lemon juice. Season with salt and pepper and toss to combine. Add the tomatoes and confit garlic. Toss to combine.
Chef's tip: This salad makes a great sandwich filling and partners beautifully with lamb.