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Aubergine Salad with Coffee & Chili Marinade


2 Medium aubergines
3 tbsp Olive oil
400g Cherry tomatoes
Pinch of ground cumin
1/3 cup Mint, coarsely chopped
1/3 cup Flat-leaf parsley leaves,
coarsely chopped
For the dressing
1 tbsP Olive oil
Juice of half a lemon
1 Garlic clove, crushed
Coffee and chilli marinade
for Chunky Strips:
1 tsp Chilli flakes
2 tbsp Instant coffee powder
1 Red chilli, deseeded and
2 tbsp Cooking oil
a little boiling water


Preheat the oven to 180°C.
Cut the aubergines into pieces and arrange in a single layer in a
baking dish.
Pour in water until it reaches two-thirds of the way up the sides of the
pieces, bake at 180°C for 45 minutes.
Remove from oven and sauté the aubergine in olive oil in a non-stick
frying pan until golden brown.
Remove the aubergine from the pan, add the tomatoes to the pan with
a little olive oil and the cumin. Sauté the tomatoes until just soft and
the skin begins to blister.
Mix the tomatoes with the aubergines and add mint and parsley leaves.
To marinade the strips, mix the coffee powder, fresh chilli, chilli flakes
and cooking oil together. Add a little boiling water and mix until coffee
is dissolved.
Marinade the Fry’s Strips in the mixture for 10 minutes. Thread the strips
onto wooden skewers and bRAAI for 5 min or until cooked through.
Combine dressing ingredients; toss through salad and serve.

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