Middle Eastern Eggplant, Grape Kumato® & Pine Nut Salad

Prep Time
Cook Time
  • 400g Grape Kumato® Tomatoes, whole
  • 1kg Eggplant, cut into 1cm-thick slices
  • 100 ml olive oil
  • 1/4 tsp Salt & freshly ground black pepper
  • 1 large red onion, finely chopped
  • 1 large garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 cup verjuice
  • 1/3 cup pine nuts, toasted
  • 3 tbs chopped flat-leaf parsley
  1. Using 60ml of the oil, brush both sides of the eggplant slices and season well with salt and plenty of pepper. Heat a large heavy-based frying pan over medium-high heat. Cook the eggplant in batches for 3-5 minutes each side or until tender and golden. Transfer to a flat serving platter.
  2. Reduce heat to medium and add the remaining oil to the pan, add the onion and garlic and cook, stirring 5 minutes until soft. Add the cumin and paprika, cook for 1 minute. Stir in the tomato paste and cook, stirring for 2 minutes. Add the verjuice and bring to the boil.
  3. Add Kumatoes®, cover with a lid and cook for 5-7 minutes or until all Kumatoes® start to collapse, remove from the heat Spoon over the warm eggplant, season with salt and pepper. Scatter over the pine nuts and parsley and serve.
  Note: Verjuice is the juice from un-ripe grapes, its available from larger supermarkets and specialty food stores. You can use dry white wine if you prefer.   Serving suggestion: Great served with lamb, pork, prawns or chicken.