1 May 2012

Spicy aubergine and tomato salad

As much as possible I try to make my own lunch to take to work, but coming up with new ideas to keep things interesting can be a major chore. Sandwiches are never quite as good once they've been wrapped in foil for a couple of hours, lettuce-y salads don't keep hunger locked up all day and for some reason the extra leftovers I cook with the desk-based lunch in mind, often don't survive the evening.

But I came across a recipe that I'd squirrelled away months ago. Adapted from a book called Flavours of Morocco by Ghilli Basan, it's packed with flavours of exotic holidays.

Served with chunks of bread, or as part of a tapas spread, it makes a perfect lunch at home or at your desk.

Spicy aubergine and tomato salad
Adapted from Flavours of Morocco, by Ghillie Basan

Serves 4

2 large aubergines
4 large, ripe tomatoes
100ml olive oil
2-3 garlic cloves, crushed
2 tsp harissa
Small bunch parsley, finely chopped
Small bunch coriander, finely chopped
Juice of 1 lemon

Heat the oven to 200C. Put the whole aubergines in a roasting tray with the tomatoes. Drizzle half of the oil over the tomatoes, and bake for about 40 minutes until the aubergines are soft.

Remove the aubergines and tomatoes from the oven and leave until cool enough to handle. Then remove the skins, and chop the flesh of both to a chunky pulp.

Heat the rest of the oil in a heavy-based pan, add the garlic and fry gently until it starts to colour. Add the tomatoes, aubergine, harissa and cook over a medium heat for 5 - 8 minutes until it thickens. Stir in the lemon juice and coriander, and season with salt and pepper. Serve warm or at room temperature.

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