1 medium eggplant
200 g cherry tomatoes, each cut in half
1 small garlic clove, finely chopped
1 red chili pepper, finely chopped, seeds removed
2 tbsp cilantro, finely chopped
2 tbsp lemon juice
5 tbsp olive oil
sea salt to taste

Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the tomatoes (open side up) in an oven dish, sprinkle with a little salt and drizzle with 1-2 tablespoons of the oil. Bake on the upper oven shelf for 20 minutes. Remove from the oven and set aside to cool.
Whilst the tomatoes are in the oven prepare the eggplant. Cut it into small cubes. In a large non-stick frying pan heat up 3-4 tablespoons of the oil, add the eggplant, season and fry over a fairly high heat for 10-13 minutes, stirring often, until lightly browned and tender. Remove from the heat and set aside to cool.
In a blender combine the tomatoes (along with the juices from the oven dish), garlic, chili, cilantro, lemon juice and blitz to combine the ingredients but try not to puree the mixture.

Combine the tomato mixture with the eggplant, adjust the seasoning as necessary and chill for 30 minutes before serving.

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