These eggplant halves make a fab lunchtime dish, or served with other salads and pulses, a great centrepiece for an all-vegetable feast. But my fave way is squished on bread.
Eggplant 2 medium eggplants (aubergines) 1 tsp each ground cumin, ground coriander seeds and flaky sea salt ¼-½ tsp chilli flakes (you decide!) 1½ -2 Tbsp olive oil ½ cup plain unsweetened yoghurt Salad ½ telegraph cucumber, chopped 1 cup cherry tomatoes, chopped 3 Tbsp chopped parsley 2 Tbsp chopped mint 2 Tbsp chopped coriander (cilantro) 1 clove garlic, peeled and finely chopped 1 hot green chilli, halved, deseeded and finely chopped 1 tsp flaky sea salt 1 Tbsp olive oil Finely grated zest ½ lemon 1 Tbsp lemon juice
1 Preheat oven to 200°C (400°F). Trim eggplants and cut in half lengthways. Score the surface with a sharp knife. Put eggplant cut side up in a shallow oven dish lined with baking (parchment) paper. Mix spices and salt together and rub over cut surface of eggplants. Drizzle with oil (if eggplants are large, you may need 2 tablespoons of oil).
2 Turn over eggplant halves putting them spice side down. Bake for 45 minutes, or until very tender when pierced with a skewer. Turn eggplant halves spice side up and return to oven for 5 minutes more.
3 For the salad, mix all ingredients together and taste – it should have zing and a nice fresh chilli bite (add extra lemon or salt if necessary, or if the chilli is too mild, a pinch of chilli flakes).
4 Spoon salad and blobs of yoghurt on top of eggplant halves. Serve with bread.
If preferred, remove skin from cucumber before chopping.