FOODIES SPICY EGGPLANT AND MOZZARELLA SALAD RECIPE
Serves 4 - This dish is even better a couple of days later
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
- Preheat oven to 200C.
- 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.
- 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.
- Stir through the eggplants and coriander, simmering for 10 minutes. Season with foodies Flaky Sea Salt and pepper.
- Serve warm with torn mozzarella and chopped coriander on the top.
- foodies for food lovers