Spiced Aubergine Salad
Serve this Middle-Eastern influenced salad with warm pitta bread as a starter, or as an accompaniment to any number of barbecued main course dishes.
2 small aubergines, sliced
75ml/5 tbsp olive oil
50ml/2fl oz/¼ cup red wine vinegar
2 garlic cloves, crushed
15ml/1 tbsp lemon juice
2.5ml/½ tsp ground cumin
2.5ml/½ tsp ground coriander
½ cucumber, thinly sliced
2 well-flavoured tomatoes, thinly sliced
30ml/2 tbsp natural yogurt
Salt and freshly ground black pepper
Chopped flat leaf parsley, to garnish
1. Brush the aubergine slices lightly with some of the olive oil and cook over a hot barbecue or grill until golden and tender, turning once. Allow the slices to cool slightly, then cut them into quarters.
2. Mix the remaining olive oil with the vinegar, crushed garlic, lemon juice, cumin and ground coriander. Season with plenty of salt and pepper and mix thoroughly. Add the warm aubergines, stir well and chill for at least 2 hours. Add the cucumber and tomatoes. Transfer the salad to a serving dish and spoon the natural yogurt on top. Garnish with chopped parsley, to serve.