I decided to put this dish on here primarily because it goes brilliantly with the 6 hour slow cooker Lebanese lamb dish, having said that it makes a lovely light lunch on it's own or with some crusty bread.
This is actually based on my lovely sister-in-law Sonias recipe, so i can't take full recognition other than quantifying it and letting you all know how flipping amazing it is!
It really helps if you have a blow torch for this one but don't worry if you don't you can blister the skins over a gas hob to achieve that heady smoked flavour you need for this dish. I like to use a mixture of heritage tomatoes, not only for the slightly differing flavours but the jewel colours really lend them selves to this vibrant dish.
Ingredients
2 aubergines
1 red onion
500g Cherry tomatoes
1 fat clove garlic
1 tsp sumac
Handful fresh coriander
1tsp cumin.
Juice of 1 lemon
2 tbsp olive oil.
Salt and black pepper.
Method
1. If you have a blow torch, put your aubergines on a flameproof tray and blast on all sides until the skin is totally scorched blackened, blistered and peeling slightly.. you want them to be burnt! If you don’t have one just place over your gas hob and continue turning, this takes longer and does make a bit of a mess, but it’s really worth it!
2. Place the aubergines in a plastic bag to let them sweat and cool enough to skin.
When cool skin the aubergines and roughly chop the soft flesh and set aside.
2. Finely dice the red onion, and chop the tomatoes into quarters. Chop the coriander. And add altogether in a bowl.
3. Next make your dressing. Mix lemon juice with the grated garlic and leave for a few minutes (this takes the ‘burn’ out of the garlic) then add olive oil, cumin, sumac and salt and pepper.
Mix well through your salad.
Enjoy with Lebanese Lamb and fruity feta couscous!
As always let me know what you thought of the recipe, and if you have any hints or ideas you would like to share I'm all ears!