Warm Eggplant (Aubergine) Salad - cooking recipe

Ingredients

2 large eggplants
20 ml olive oil, plus
extra olive oil, to brush
sea salt
3 large tomatoes, roughly chopped
3 garlic cloves, crushed
2 teaspoons ground paprika
1/2 teaspoon ground cumin
1 small red chile, seeds removed, finely chopped
1 tablespoon brown sugar
1 teaspoon salt
20 ml lemon juice
20 ml red wine vinegar
pepper
3 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons fresh coriander, chopped

Preparation

Preheat oven to 200C (400F).
Peel strips off the eggplant skin with a vegetable peeler, slice eggplant into 1cm (just under 1/2 inch) thick slices.
Brush both sides with the extra olive oil, then place in a baking dish and sprinkle with sea salt.
Cook for 30 minutes.
Remove from oven, if eggplant is a little dry, sprinkle with water, cool for 5 minutes, then cut into 1 cm cubes and set aside.
Heat olive oil in a skillet over medium-high heat, add tomatoes, garlic, spices, chilli, sugar and salt.
Simmer for 10 minutes, remove from heat and add juice, vinegar and black pepper.
Add to the reserved eggplant, stir through herbs.
Serve warm or at room temperature.