Lea Hogg

I prefer this dish served cold.  The Middle East left a strong influence on the way I prepare my food and the eggplants need to be roasted or placed on the bbq, then broken up roughly with a fork to make a paste before they are added to the other ingredients.

This can be served as a salad, a main or side or great as a dip.

It is also amazing simply spread on Maltese bread with the fresh tomatoes and mint used as a garnish.

This recipe is plant-based, gluten free, lactose free and diabetic friendly.

 
You will need:

4 large eggplants
8 large tomatoes, chopped
2 green peppers, deseeded and sliced
1 medium onion, peeled and finely sliced
4 cloves garlic, peeled and finely chopped
a few drops of freshly squeezed lemon
salt and pepper
1 teaspoon dried oregano
1/2 teaspoon dried mint
a generous bunch of mint, roughly chopped, left raw
12 cherry tomatoes, chopped and left raw and keep aside to add before serving 
4 tablespoons extra virgin olive oil

Some fresh lemon juice
1 tablespoon capers, optional, keep aside to add before serving
6 olives, chopped up, optional, keep aside to add before serving

Preheat the oven to 200C.

Arrange the whole aubergines on a dish covered with baking paper and place in the oven to cook for 40 minutes.

Allow to cool completely then peel off the skin and use a fork to make up the flesh. Season with salt and pepper.

Add a few drops of fresh lemon juice and keep aside.

Cover up and refrigerate.

Just before serving add the chopped cherry tomatoes, the rest of the olive oil, lemon juice and garnish with whole mint leaves.

If desired add the capers and olives or simply leave out.

I use Filippo Berio Olive Oil at Rimus Group
My organic vegetables come from Vincent's Eco Estate