Brinjal salad

Moroccan fare is cooked with good quality ingredients and even though it’s easy to prepare, it’s packed with loads of flavour.

The roasted brinjal and spices give this salad an intense, smoky flavour.

Serves 4–6 Preparation time: 45 minutes Cooking time: 30 minutes • 1kg whole brinjals • 90ml olive oil • 3 cloves garlic, thinly sliced • 5ml coriander seeds • 10ml cumin seeds • 1–2 large ripe tomatoes, skinned and chopped • 7.5ml paprika • 75ml chopped fresh Italian parsley • 90ml chopped fresh coriander • 7.5ml fresh lemon juice • salt and freshly ground black pepper, to taste

1 Roast the whole brinjals over a gas burner or on the coals until their skin is crispy and charred and the flesh has softened. Remove from the heat and allow to cool.

2 Cut off the stems of the brinjals and remove the skins. Cut the brinjal into blocks. Heat the olive oil in a pan and sauté the garlic for a few seconds. Add the cumin and coriander seeds and stir until the flavours start to develop.

3 Add the brinjal, tomato, paprika, parsley, half the coriander and the lemon juice. Stir and season with salt and black pepper. Simmer for about 20 minutes, stirring occasionally. The brinjal is ready when it is no longer watery. Add the remaining coriander and serve at room temperature. >>