Quick & Easy

Warm Eggplant, Tomato & Red Onion Salad


A delicious warm eggplant salad with tomato, red onion and olives

Prep time:10 mins

Cook time:10 mins

Serves: 4


  • 2 medium eggplants, cut into wedges lengthwise
  • 2 tablespoons olive oil
  • 2 red onions, sliced into thin wedges
  • 1 clove garlic, cut into thin wedges
  • 4 tablespoons Leggo’s Tomato Paste
  • ¼ cup red wine vinegar
  • ¼ cup apple juice
  • 200g baby Roma tomatoes, halved
  • ½ cup fresh parsley leaves
  • ½ cup fresh baby basil leaves
  • ¼ cup black olives
  • 1 tablespoon cumin seeds, roasted
  • 1 small baguette, sliced and toasted


Step 1

Toss the eggplant wedges in a large bowl with 1 tablespoon of oil to coat well. Cook eggplant on a preheated griddle plate over a medium heat for 2-3 minutes on each side. Remove and set aside.

Step 2

Heat remaining oil in large frypan. Add red onions and garlic and cook for 2 minutes, stirring gently and continuously. Stir in Leggo’s Tomato Paste, vinegar and apple juice, reduce heat and simmer for 3-4 minutes, stirring occasionally.

Step 3

Add tomatoes and grilled eggplant heat through for 1 minute. Gently toss through parsley and basil leaves and top with black olives and roasted cumin seeds. Serve warm with toasted baguette slices.

Tasty Tip!

To roast the cumin seeds; place seeds in a dry saucepan or frying pan and cook stirring continuously for 1-2 minutes until roasted.

Warm Eggplant Tomato  Red Onion Salad
Average user rating:
  • 4

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