Charred tomato and eggplant salad with toasted cumin-spiced flat bread and malt vinegar dressing
Serves 4-6
Preparation time
Cooking time
Serves 4-6 Preparation time Cooking time Ingredients
- 6 large tomatoes
- 2 large eggplants
- sea salt and freshly ground black pepper
- olive oil for cooking
- 2-3 slices flat bread
- 1 teaspoon roasted, ground cumin
- ½ teaspoon sea salt
- 2 cloves garlic
- 25ml olive oil
- 1 teaspoon roasted, ground cumin
- 1 teaspoon whole, roasted cumin
- 1 teaspoon sea salt
- 50ml malt vinegar
- 50ml olive oil
- ½ cup parsley leaves, finely sliced
Method
- Slice the tomatoes and eggplant into discs about 1cm thick
- Season with salt and pepper and sear in a little oil on a barbecue flat plate or in a large frypan, until charred and soft
- Season the flat bread with the cumin and salt
- Drizzle over a little olive oil and cook on the flat plate or frypan until crisp
- Peel and finely dice the garlic
- Heat the olive oil and sauté the garlic for 4-5 minutes
- Add both whole and ground cumin and the salt
- Continue to sauté until garlic is crisp
- Allow to cool then add the vinegar and oil
- To serve, layer the tomato and eggplant discs onto serving plates
- Crumble toasted flat bread over the top, drizzle with a little dressing and finish with the chopped parsley
