Grilled Aubergine and Tomato Salad
So quick and simple to make
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25 Minutes
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Serves 6
1 Hour 15 Minutes
Serves 4
What you'll need…
- 1.5kg Potatoes
- 1/4 Teaspoon turmeric
- 1 Tablespoon plain flour
- 1/2 Teaspoon cumin seeds
- 1/2 Teaspoon black mustard seeds
- 4 Cloves garlic
- 3cm Ginger
- 3 Green chillis
- 3 Teaspoons chilli powder
- 1 Teaspoon garam masala
- 1/2 Teaspoon ground coriander
- 1/2 Teaspoon ground cumin
- 1 Lemon
- Handful of coriander
- Salt
- Vegetable oil
The method
1
Pre-heat your oven to 200°C. Add a glug of oil to a large roasting tray and place into the oven to warm up.
2
Peel and chop your potatoes and place them into a pot of boiling water. Boil for around 10 minutes or until fork tender.
3
In the meantime, peel your garlic and ginger and chop the chillis.
4
Drain the potatoes and coat with flour, turmeric, chilli powder, garam masala, coriander powder, cumin powder and a teaspoon of salt. Grate in the garlic and ginger and add in the chilli. Shake them around to fluff up the potatoes.
5
Add the cumin seeds and mustard seeds to the hot oil, stir to mix and then add in the potatoes.
6
Place into the oven for 40 minutes, turning half way through. In the meantime, chop the coriander.
7
Once crispy and golden, remove the potatoes from the oven and serve with the fresh coriander and squeeze over the juice of the lemon. Enjoy!
Recipe from MOB
