Grilled Aubergine and Tomato Salad
So quick and simple to make
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25 Minutes
-
Serves 6
1 Hour 5 Minutes
Serves 4
What you'll need…
- 400g Potatoes
- 1 Cauliflower
- 1 Tablespoon cumin seeds
- 2 Teaspoons coriander seeds
- 2 Teaspoons nigella seeds
- 1 Teaspoon ground cinnamon
- 1 Teaspoon turmeric
- 1 Teaspoon chilli powder
- 4 Tablespoons vegetable oil
- 8 Curry leaves
- 4 Garlic cloves
- 2x400g tinned tomatoes
- 2 Small green chillis
- 1 Teaspoon golden caster sugar
- Juice of 1 lime
- Handful chopped coriander
- Basmati rice, naan and natural yogurt, to serve
The method
1
Begin by preparing the veg. Peel and chop your potatoes into medium sized chunks and break your cauliflower into florets. Crush the garlic cloves and pierce the green chillis a couple of times.
2
Heat your oven to 180°C. Tip your potatoes into a large pot and fill with water. Bring to the boil. Simmer for 5-6 minutes until slightly soft.
3
Place the potatoes and cauliflower onto a large baking tray. Sprinkle over the spices and drizzle over 2 tablespoons of oil. Toss everything together so everything is well coated. Season and roast for 45 minutes, stirring half way through until the veg is soft and starting to brown.
4
Meanwhile heat the remaining oil in a frying pan and fry the curry leaves and garlic for 1 minute. Add the tomatoes, chillies, sugar, lime juice and season to your taste. Cover with a lid and simmer for 15 minutes.
5
Add the roasted veg to the tomatoes, simmer for another 5 minutes, adding water if its looking too thick. Stir through the coriander and serve with rice, naan and yoghurt. Enjoy!
Recipe from BBC Good Food
