Eggplant salad

Eggplant salad

recipe image

This spicy eggplant salad tastes fantastic with fresh mint and a dollop of yoghurt, and is perfect on a mezze plate.


  • 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.

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