Title: Spicy Aubergine Salad with Tomato Crisps
Categories: The, Green, Gourmet
Yield: 4 servings

2 lg Firm aubergines
2 Beef tomatoes; red but still
-firm
Assorted salad leaves and
-herbs; such as rocket,
; lollo rosso, basil,
Parsley; all washed and
; dried
1 sm Piec parmesan cheese
2 Dried red chillies
2 Star anise
Peel of 2 lemons
1 ts Cumin
1 ts Coriander seed
1 ts Garlic; dried
1 ts Fennel seed

----------------------------------DRESSING----------------------------------
1 Part olive oil
2 Parts grapeseed or groundnut
-oil
1 Part balsamic vinegar
1 pn Sugar and pepper
Grated parmesan

Dry all the spices together in a hot cupboard or low oven, then grind them
finely in a coffee or spice grinder. You can use ground spices if you
prefer but the flavour will not be the same.

Slice the tomatoes into rounds of about 1/8" thick and put them on to
grease proof paper. Sprinkle with a little salt and sugar and place them in
a hot cupboard or low oven to dry out. Once they are dry enough to pick up,
turn them over to allow the other side to dry.

Using a potato peeler, peel down the side of the parmesan to produce long
shavings. Any cheese that is left over can be grated and used for the
dressing.

Slice the aubergines 1/2" thick, put on a tray and season with salt and the
spice mix. Allow to stand for 30-40 minutes, then rinse and squeeze any
excess water out of them and sprinkle with olive oil and more spice mix.
Fry the slices gently in a hot pan until they are golden brown and tender
on both sides.

Make the dressing, then build up all the elements of the salad on plates
and sprinkle the dressing over the top.

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