Middle_Eastern
Middle Eastern - Salads and Sides
Moroccan Mint Tea Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 2 large aubergines
- • 4 ripe tomatoes, grated
- • 3 cloves garlic, minced
- • 3 tbsp extra virgin olive oil
- • 1 tsp ground cumin
- • 1 tsp sweet paprika
- • 1 tbsp lemon juice
- • 2 tbsp fresh coriander, chopped
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Prick the aubergines and roast at 200C for 40 minutes until collapsed.
2
Phase 2
Peel the aubergines, chop the flesh, and drain in a sieve for 15 minutes.
3
Phase 3
Simmer the grated tomatoes and garlic in the olive oil for 10 minutes.
4
Phase 4
Add the aubergine with the cumin, paprika, and salt and cook 10 more minutes.
5
Phase 5
Stir in the lemon juice and coriander.
6
Phase 6
Serve warm or at room temperature with crusty bread.