Cumin roasted eggplant with pine nut salsa
3 Lebanese eggplants, halved lengthways
1 red capsicum, quartered
¼ cup pine nuts
1 tsp cumin seeds
1 tbs oregano leaves
1 Heat a char-grill pan over medium-high heat. Drizzle eggplant with oil and char-
grill 3 minutes each side or until golden and tender, remove to a plate. Char grill
capsicum, 3 minutes each side until light golden and tender. Remove to a board and
dice the capsicum.
2 Meanwhile, heat a little oil in a small frying pan, add pine nuts and cumin seeds and
cook until fragrant. Transfer to a small food processor, add oregano and season with
salt and pepper. Process until almost smooth.
3 Serve eggplant topped with capsicum and a dollop of pine nut mixture.