Name: Eggplant and capsicum salad with preserved lemon
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3 (900g) eggplant; 1 (200g) red capsicum, quartered, seeded, membranes discarded; vegetable oil, for shallow-frying; 2 clove garlic, unpeeled; 1 tablespoon finely chopped preserved lemon rind; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

3 (900g) eggplant

1 (200g) red capsicum, quartered, seeded, membranes discarded

vegetable oil, for shallow-frying

2 clove garlic, unpeeled

1 tablespoon finely chopped preserved lemon rind

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Using a vegetable peeler, remove about half the skin from the eggplant in strips. Cut the eggplant into 1cm slices.

2.Preheat grill.

3.Cook capsicum under grill, skin-side up, until skin blisters and blackens. Cover in plastic or paper for 5 minutes, then peel away skin. Chop finely.

4.Heat oil with garlic in large frying pan. In batches, shallow-fry the eggplant until browned lightly. Drain on absorbent paper. Discard garlic.

5.Chop eggplant coarsely and combine with capsicum, preserved lemon, cumin and paprika. Season to taste and serve sprinkled with parsley.

Women's Weekly Food

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