Spicy Eggplant and Tomato Salad

Prep time:20 min
Total time:40 min

Serves 6 to 8


1 1/2 tsp Longo’s Curry Powder

1 1/2 tsp Longo’s Ground Cumin

1 1/2 tsp cornstarch

1 1/2 tsp chaat masala

3 medium Asian eggplants (1 1/4lb total), cut into 3/4-inch wedges

3 tbsp Longo’s Extra Virgin Olive Oil

1/2 tsp each salt and pepper

1/2 cup coconut yogurt

Pinch saffron threads

12 Longo’s Grape Tomatoes, halved

2 tbsp Longo’s Pine Nuts

2 tbsp pomegranate arils

10 fresh leaves Longo’s Basil, coarsely chopped


  • Stir together curry powder, cumin, cornstarch and chaat masala.
  • Toss eggplants with spice mix and drizzle with oil, salt and pepper. Toss well to coat evenly. Place eggplant wedges in single layer on parchment-paper-lined baking sheet. Roast in preheated 425°F oven for about 20 minutes or until golden brown and tender. Let cool to room temperature, then refrigerate until cold.
  • Whisk together yogurt and saffron; set aside.
  • Place cooled eggplant wedges onto serving platter and sprinkle with tomatoes. Drizzle with yogourt mixture and sprinkle with pine nuts, pomegranate and basil.
  • Tip
  • If chaat masala is not available, substitute 1/2 tsp each ground coriander and garam masala and 1/4 tsp each ground cumin and cayenne.

Nutritional Information

Per serving (1/6th recipe): 160 calories
  • Protein 3g
  • Fibre 5g
  • Fat 12g
  • Sugar 4g
  • Carbs 12g
  • Sodium 280mg