A delightful warm salad featuring roasted eggplant and a spiced tomato dressing, perfect for any occasion.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking of the eggplant.
Peel strips off the eggplant skin using a vegetable peeler and slice the eggplant into 1cm thick rounds.
Peeling strips creates a decorative pattern and reduces bitterness.
Brush both sides of the eggplant slices with olive oil and sprinkle with sea salt. Arrange them on a baking sheet.
Use parchment paper on the baking sheet for easy cleanup.
Roast the eggplant in the oven for 30 minutes, flipping halfway through, until golden and tender.
Flipping ensures even roasting on both sides.
Meanwhile, heat olive oil in a skillet over medium heat. Add diced tomatoes, minced garlic, paprika, cumin, chili, brown sugar, and a pinch of salt. Cook until the tomatoes break down, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the skillet from heat and stir in lemon juice, red wine vinegar, and black pepper.
Adding these ingredients off heat preserves their fresh flavor.
Cut the roasted eggplant into cubes and combine with the tomato dressing in a mixing bowl. Toss gently to coat.
Be gentle to avoid mashing the eggplant.
Sprinkle the salad with chopped parsley and coriander before serving.
Serve warm or at room temperature for the best flavor.
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