Aubergine Carrot & Walnut Salsa

This recipe is from Vegan Food & Living magazine, a winning dish if you love aubergine like me and is so good, even aubergine hater Steven had two servings.

1 tsp paprika
1 tsp turmeric
1 tsp onion seeds
Salt and pepper
1 aubergine
3 tbsp rapeseed oil
12 olives
1 large carrot
40 g walnuts chopped
1 tbsp red wine vinegar
Chilli sauce

Serves 2

Pre-heat the oven to 200º.   Combine the paprika, tumeric, onion seeds and a good grind of salt and pepper in a dish, add 2 tbsp oil and mix to a thin paste.

Cut the aubergine into cubes, put into a deep roasting dish, mix with the spice paste and cook until browned and soft when pierced with a knife.

While the aubergine is cooking, peel and grate the carrot into a large bowl, remove the stones from the olives, chop into pieces and add to the carrot.

Mix the vinegar and remaining oil and add salt and pepper to taste.   Add the cooked aubergine and walnuts to the bowl, add the oil dressing and as much chilli sauce as suits and give the salsa a good mix.

I served with a jacket potato and harissa houmous, but it would make a good side dish or perfect in a wrap with refried beans and some sour cream.