Eggplant salad

Ingredients

• 500g (about 1-2 large) eggplant
• 2 tablespoons salt
• 1/4 cup (60ml) olive oil
• 1 large red onion, finely chopped
• 1 teaspoon each ground paprika, cumin, cinnamon and coriander
• 1/2 teaspoon dried chilli flakes
• 425g can chopped tomatoes
• 4 garlic cloves, crushed
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped fresh mint
• Thick Greek yoghurt, to serve

• 1.

  Cut eggplant into 1 1/2cm cubes. Place in a colander over a sink, sprinkle generously with salt and toss eggplant to coat. Leave for 30 minutes to draw out moisture.

• 2.

  Preheat the oven to 200°C.

• 3.

  Rinse the eggplant well to remove all the salt, place in a tea towel and squeeze to remove as much water as possible. Lay out on a large baking tray and drizzle with 2 tablespoons of the oil. Roast for 25 minutes until soft and tinged golden.

• 4.

  Meanwhile, heat remaining oil in a pan over medium heat. Add onion and cook for 2-3 minutes until it starts to soften. Add dry spices and chilli and cook for a few seconds to release flavours. Add tomato and garlic and cook over low heat for 6-8 minutes until thick. Season and stir in coriander. Set aside.

• 5.

  Remove eggplant from oven, then add to tomato mixture. Stir in mint. Serve at room temperature with yoghurt.