Roast Eggplant with Cucumber, Tomato & Sumac Salsa

Name: Roast Eggplant with Cucumber, Tomato & Sumac Salsa
Yield: 4 servings
Ingredients: 2 medium purple eggplant; sea salt (to taste); pepper (to taste); 4 tablespoons EVOO; 2 teaspoons whole cumin seeds; 2 cloves garlic (finely chopped); 1/3 cups EVOO; 1 teaspoons ground sumac (heaped); 3 tablespoons apple cider vinegar; 1 tablespoons maple syrup (depending on your taste); 1/2 red onion (diced); 2 Lebanese cucumbers (chopped); 1 heirloom tomato (chopped); 2 spring onions (sliced); 1 cups mint leaves (roughly torn, plus extra to garnish)

A minimal effort max flavour kind of recipe that’s ideal for BBQ Season

Yield4 servings

Ingredients

Directions

1
Pre heat the oven to 180 degrees C. Place the eggplant onto a lined tray then toss with oil, cumin seeds and a pinch of salt. Roast for 30-35 minutes, or until tender.
2
While the eggplant is cooking, warm the oil for the salsa in a small pot over a medium heat. Add the garlic to a heat-proof bowl then pour over the warm oil so it sizzles. Add in the remaining salsa ingredients then season with salt and pepper then toss well to combine.
3
Arrange the eggplant onto a serving platter, spoon over the salsa and garnish with extra mint leaves. Enjoy!

Notes

Some crumbled feta over the top or creamy yoghurt spooned on the base of the platter would work a treat!

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