INGREDIENTS

3–4 eggplants

1 kg roma tomatoes

3–4 teaspoons ground cumin

3–4 teaspoons ground coriander

3–4 teaspoons paprika

6–8 cloves garlic

1 bunch flat-leaf (Italian) parsley

Olive oil 

½ cup red wine vinegar

Salt and freshly ground black pepper 

¼ cup sundried tomatoes, chopped 

METHOD

Slice eggplants, spray slices with oil, then roast or grill. Season roma tomatoes and roast for 15 minutes at 200ºC. Put spices on a tray lined with baking paper and toast in the oven for 5–8 minutes. Roughly chop garlic and parsley. Whisk oil and vinegar together and season. Combine eggplant slices, roma tomatoes, sundried tomatoes, spices and parsley (or you could use a mint and garlic mixture). Dress with vinaigrette and adjust seasoning.