Ingredients
- 2 large eggplants (aubergines), cut into 2 cm (¾ inch) dice
- 125 ml (4 fl oz/½ cup) olive oil
- 1 teaspoon cumin seeds
- 2 garliccloves, very thinly sliced
- 1 tablespoon currants
- 1 tablespoon slivered almonds
- 6 small roma (plum) tomatoes, quartered lengthways
- 1 teaspoon dried oregano
- 4 bird's eye chillies, halved lengthways and seeded
- 2 tablespoons lemon juice
- 4 tablespoons chopped parsley
- ½ preserved or salted lemon
- extra virgin olive oil, for drizzling
Method
1. Put the eggplant in a large colander and sprinkle well with sea salt. Set aside to drain in the sink for 2-3 hours. Dry with paper towels.
2. Heat half the olive oil in a large heavybased saucepan over medium-high heat. Fry the eggplant in batches for 5-6 minutes at a time, or until golden, turning halfway through and adding more oil as needed. Drain on paper towels and set aside.
3. Reduce the heat and add any remaining oil to the pan, along with the cumin, garlic, currants and almonds. Sauté for 30 seconds, or until the garlic starts to colour. Add the tomato and oregano and cook for 1 minute.
4. Remove from the heat and add the eggplant, chilli, lemon juice and parsley. Discard the salty flesh from the preserved lemon, cut the rind into thin strips and add to the salad. Toss gently and season with freshly ground black pepper.
5. Set aside at room temperature for several hours for the flavours to develop. Just before serving, check the seasoning and drizzle with extra virgin olive oil.
