Roast Eggplant Salad

Step 1

Preheat the oven to 200°C/ 390°F (fan-forced).

Step 2

Toss the eggplant and the whole cloves of garlic in the olive oil and seasoning and arrange on a baking tray. Bake for 30 minutes or until the eggplant softens and crisps on the outside.

Step 3

When there is 10 minutes remaining of the cook time, scatter the almonds over the eggplant to roast.

Step 4

Pick the mint and coriander leaves from the stems.

Step 5

Make the dressing by mixing the ingredients together in a small bowl.

Step 6

Once the eggplant is cooked, allow to cool.

Step 7

Squeeze the garlic from the skins, scatter over the herbs, squeeze over the lemon juice and toss.

Step 8

Serve with the dressing drizzled over or on the side.