The pungent spices with the sweet eggplant and peanuts make this a fabulous accompaniment to BBQ lamb.
Ingredients
| 1 tsp | Coriander seeds, toasted |
| 1 tsp | Cumin seeds, toasted |
| 1 tsp | Smoked paprika |
| 1 Tbsp | Curry powder |
| 1 tsp | Chilli flakes |
| 1 tsp | Ground cumin |
| ½ tsp | Salt |
| 2 cloves | Crushed garlic |
| ¼ cup | Olive oil |
| 2 | Eggplants, medium sized, cut in 2cm cubes (Main) |
| 1 to taste | Salt & freshly ground pepper |
| 2 handfuls | Baby spinach, washed |
| 1 cup | Fresh coriander, fresh, roughly chopped with a few leaves set aside for garnish |
| 125 g | Unsalted peanuts, roasted, roughly chopped (Main) |
| 1 cup | Salad dressing, Yoghurt style, more if needed. |
| 1 | Lemon, juice |
Directions
- Preheat oven to 200 degC.
- With a mortar and pestle, crush together the toasted seeds, smoked paprika, curry powder, chili flakes, ground cumin and salt.
- Tip into a large bowl. Add the crushed garlic, oil and the eggplant pieces. Mix well to coat.
- Place the seasoned eggplant on an oven tray lined with baking paper and roast for approximately 30 minutes, turning once.
- Roast until tender and beginning to brown.
- Allow to cool. Season to taste with salt and pepper.
- To assemble the salad: on a large platter layer half of the spiced eggplant, spinach leaves, a drizzle of yoghurt dressing, fresh coriander leaves and some peanuts.
- Repeat the sequence with the remaining ingredients and finish with fresh coriander leaves.
- Finally, add a good squeeze of lemon juice and a drizzle of the remaining dressing.