Charred tomato and eggplant salad with toasted cumin-spiced flat bread and malt vinegar dressing

Serves 4-6
Preparation time
Cooking time


  • 6 large tomatoes
  • 2 large eggplants
  • sea salt and freshly ground black pepper
  • olive oil for cooking
  • 2-3 slices flat bread
  • 1 teaspoon roasted, ground cumin
  • ½ teaspoon sea salt
  • 2 cloves garlic
  • 25ml olive oil
  • 1 teaspoon roasted, ground cumin
  • 1 teaspoon whole, roasted cumin
  • 1 teaspoon sea salt
  • 50ml malt vinegar
  • 50ml olive oil
  • ½ cup parsley leaves, finely sliced


  1. Slice the tomatoes and eggplant into discs about 1cm thick
  2. Season with salt and pepper and sear in a little oil on a barbecue flat plate or in a large frypan, until charred and soft
  3. Season the flat bread with the cumin and salt
  4. Drizzle over a little olive oil and cook on the flat plate or frypan until crisp
  5. Peel and finely dice the garlic
  6. Heat the olive oil and sauté the garlic for 4-5 minutes
  7. Add both whole and ground cumin and the salt
  8. Continue to sauté until garlic is crisp
  9. Allow to cool then add the vinegar and oil
  10. To serve, layer the tomato and eggplant discs onto serving plates
  11. Crumble toasted flat bread over the top, drizzle with a little dressing and finish with the chopped parsley

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