Middle Eastern Roasted Eggplant Salad

Step 1

Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius)

Step 2

Cut the eggplant into small cubes and place them on a baking sheet along with the halved cherry tomatoes, diced onion and minced garlic. Drizzle the olive oil over the vegetables and then sprinkle them with the salt, cumin, oregano, paprika, coriander and sumac. Toss the vegetables with your hands to ensure they are all well coated in the oil and spices.

Step 3

Place the baking sheet in the oven to bake for 30 minutes until the eggplant is soft and golden in colour. Stir the vegetables a few times during baking to ensure everything cooks evenly.

Step 4

Sprinkle the vegetables with the toasted almonds and chopped parsley and give the mixture a gentle toss to mix it all together. Spoon into a bowl and serve.