This salsa is excellent served alongside barbecued meats, atop a black bean burrito or mixed with a drained can of white beans for a bowl of tasty goodness.

makes about 3 cups

2 garlic cloves, skin left on

2 corn cobs, husks and silk removed

extra virgin olive oil, for brushing

2 medium (400g) eggplant, cut into 1cm wide slices

1 long red chilli

3 ripe ox heart tomatoes, cut into 1cm dice

zest of ½ lemon

juice of 1 lemon

½ bunch mint leaves, chopped

½ bunch coriander leaves, chopped

sea salt

black pepper

Pre-heat a cast iron grill or barbecue grill over a medium-high heat. Wrap the garlic in a small piece of foil.

Lightly brush the corn cobs and eggplant slices with olive oil.  Place the corn, eggplant, chilli and foil parcel of garlic on the grill. Cook the garlic for 15 minutes. Cook the corn for 15 minutes, turning every 3 minutes, until lightly charred golden brown and kernels are tender. Cook the eggplant for 6 minutes, turning the slices over after after 3 minutes, or until golden. Cook the chilli for a minute each side, until charred. Remove from heat and set aside to cool.

When cool enough to handle, remove the corn kernels, by standing the cob upright slicing along length from top to bottom. Cut the eggplant slices into 2cm pieces. Peel away garlic skin and mince the garlic with the side of the knife blade. Remove the chilli skin and thinly slice the flesh.

Place all the ingredients into a large bowl and combine well. Season with salt and a grind of pepper.

The salsa is best eaten straight away, but can be stored in a sealed container in the fridge for up to 24 hours. 

Fiona Hammond © February 2020