FOODIES SPICY EGGPLANT AND MOZZARELLA SALAD RECIPE

Serves 4 - This dish is even better a couple of days later

Ingredients

2 eggplants, chopped

    ¼ cup foodies Extra Virgin Olive Oil plus 1 Tbsp

    2 onions, sliced

    4 cloves garlic, crushed

    1 tsp each smoked paprika, ground cumin, coriander, garam masala

    420g tin chopped tomatoes plus ½ cup water

    1 lime, quartered (you can use lemon instead if preferred)

    2 tsp sugar

    1 Tbsp balsamic vinegar

    1 ball mozzarella

    ½ cup chopped coriander

Method

1. Preheat oven to 200C.
2. Place the chopped eggplants into a large baking dish. Drizzle with the ¼ cup oil and bake for 25 minutes, turning once until softened. Remove.
3. Heat the tablespoon of oil in a large pot. Add the onion and garlic, cooking for a few minutes to soften. Stir through the paprika, cumin, coriander and garam masala for 2 minutes. Pour in the tomatoes, squeeze and add the lime quarters, then add the sugar and vinegar, bringing to a simmer.
4. Stir through the eggplants and coriander, simmering for 10 minutes. Season with foodies Flaky Sea Salt and pepper.

5. Serve warm with torn mozzarella and chopped coriander on the top.

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