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Eggplants and Tomato Salad

Eggplants with tomato, red onion, fresh mint and coriander

Eggplants and Tomato Salad


3 Eggplants, cut into cubes (about 3cm)
Olive Oil for shallow frying
1/2 Red Onion, thinly sliced
50g Pine Nuts, toasted
1 Tomato, finely chopped
1/2 Clove Garlic, sliced
1/2 Cup Mint Leaves, chopped
1 Cup Coriander Leaves
1/2 Tsp Cumin
Salt and Pepper
Juice of half a Lemon
1 Tbsp Red Wine Vinegar
1 Tbsp Extra Virgin Olive Oil


  1. Sprinkle the diced eggplant with salt and place in a colander for 30 minutes then rinse with water and pat dry with a paper towel.
  2. Heat a large frying pan with enough oil to cover the bottom and shallow-fry the eggplant in batches until golden brown all over then drain on paper towels.
  3. Once the eggplant has cooled, combine all the ingredients then serve.

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