Cooking with Bruce: Moroccan Eggplant Salad

It's bloody hot here, we hit 27C in the office today, and it was warmer outside. I had that attractive sweat thing rocking along - booyar, hellllooo ladeeezzzzz.

Tonight's music night is also an attempt to clean up stuff in the fridge since I'm not around much for a week.

Moroccan Eggplant Salad
Serves 2
1 eggplant, chopped into 1cm rings
2 large tomatoes, cored and roughly chopped
4 garlic cloves
2-3 chillies
olive oil
roughly chopped parsley (um dunno, handful?)
1t oregano
1T lemon juice (well ok, i squeezed a lemon, I guess it was about 1T)
sea salt + fresh ground pepper

Brush eggplant with olive oil, place on baking tray at 180C until golden and crisp. While cooking, place tomatoes, garlic and chillies and 50-75ml of olive oil in baking dish and cook until golden, around 30 minutes.
Mix all ingredients together and leave at room temperature for 30 minutes for flavours to develop.

I'm serving mine with chopped pita bread, dipped in olive oil, dusted with smoked paprika and baked for 5-10 minutes.

moi x