Frank's Recipes! Warm Salad of Char Grilled Japanese Aubergines and Roma Tomatoes

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Warm Salad of Char Grilled Japanese Aubergines and Roma Tomatoes

Makes 4 serves

300g Roma tomatoes, peeled, seeded and halved
1 tablespoon sugar
3 teaspoon rock salt
2 tablespoon freshly cracked black pepper
1 tablespoon chopped basil
125ml extra virgin olive oil
300g Japanese aubergines (eggplant)
250ml olive oil
2 tablespoon fennel seeds
2 tablespoon cumin seeds, roasted and crushed
20g basil
5 garlic cloves
2 teaspoon rock salt
2 teaspoon freshly cracked black pepper
2 lemons (for juice)

For the Tomato Confit
Lay tomatoes flat on a tray. Season with sugar, rock salt, pepper and basil. Drizzle with olive oil and bake in an oven pre-heated to 80°C for 2 hours. Set aside until use.

Slice aubergines into halves and drizzle with olive oil. Char-grill for 5 minutes on each side.

Toss aubergines and tomato confit with the rest of the ingredients, adding the lemon juice last.

Japanese aubergines are less bitter than the European ones. They are ripest during summer (June/July) but can be found all year round. The smaller they are, the better they taste. You can also use a barbecue, griddle or pan to prepare the aubergines in this recipe.