Chargrilled Eggplant Salad with Tomato Salsa

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Ingredients:

• Eggplant – 1, large
• Salt – 2 tsp
• Ground Cumin – 2 tsp
• Vegetable Oil – 1/3 cup
• Sesame Oil – 2 tblsp
• Rocket Leaves or Lettuce Leaves – 200 gms
• Black Olives – 25
• Fruity Olive Oil

For the Salsa:

• Soft Brown Sugar – 1 tblsp
• Fish Sauce – 2 1/2 tblsp (optional)
• Tomatoes – 2, large, deseeded and finely diced
• Salad Onion – 1, large, finely diced
• Red Chilli – 1, small, deseeded and finely chopped
• Garlic Cloves – 2, finely chopped
• Basil Leaves – 1/2 cup, chopped
• Coriander Leaves – 1/2 cup, chopped
• Black Pepper – ground, as required

Method:

1. Cut the eggplant into 1 1/2 cm slices and marinate with the salt, cumin, vegetable oil and sesame oil for 60 minutes.
2. Then transfer to a colander over a bowl and leave to drain for 20 to 25 minutes.
3. To make the tomato salsa, stir the sugar and fish sauce together in a small bowl until the sugar has dissolved.
4. Combine the tomatoes, onion, chilli, garlic,basil and coriander in a salad bowl.
5. Add the sugar and fish sauce syrup.
6. Add black pepper.
7. Mix well and set aside.
8. Heat a non stick pan over high heat.
9. Cook the eggplant slices for about 3 minutes on each side, until crisp on the surface and tender inside.
10. Drain on paper towels until cool.
11. Pile the lettuce leaves onto individual serving plates.
12. Place two or three slices of eggplant on top.
13. Spoon some tomato salsa over the eggplant.
14. Scatter the black olives around the plate.
15. Add a drizzle of olive oil.
16. Serve.