Warm eggplant salad

Prep   20 min
Cook   25 min

Silky roast eggplant is combined with fragrant spices to create an extremely moreish side dish

  • Eggplant, 4 average, peeled and diced
  • Olive oil spray, 1 spray(s)
  • Olive oil, 2 tablespoon(s)
  • Red onion, 2 medium, chopped
  • Ground coriander, 2 teaspoon(s)
  • Ground cumin, 2 teaspoon(s)
  • Ground cinnamon, 2 teaspoon(s)
  • Paprika, smoked or sweet, 2 teaspoon(s)
  • Chilli flakes, 2 teaspoon(s), 1-2
  • Garlic, 6 clove(s), crushed
  • Diced tomato, canned, salt reduced, 800 g, 2x400g tins
  • White sugar, granulated, 1 teaspoon(s)
  • Fresh mint, ½ cup(s), chopped
  • Coriander, ½ cup(s), chopped


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Place the eggplants on the prepared tray and spray with olive oil. Roast for 25 minutes until tender.
  3. Meanwhile, heat the olive oil in a pan over medium heat and cook the onion for 3–4 minutes or until it begins to soften. Add the ground spices and chilli flakes and stir until fragrant, then stir in the garlic, tomatoes and sugar and simmer for 5 minutes or until thickened.
  4. Remove the pan from the heat. Stir in the eggplant, mint and coriander and serve.

Nutrition facts per serve
Makes 8 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Healthy Fats & Oils1
Protein3.8 g
Total fat5.9 g
- Saturated fat0.8 g
Total carbohydrates11.2 g
- Total sugars10.1 g
Fibre6.6 g
Sodium37 mg