Arabic Eggplant

1. 1

   Put the eggplant in a colander.

2. 2

   Add the salt and toss.

3. 3

   Set aside to drain for 30 minutes.

4. 4

   Core, seed and dice the tomatoes over a bowl.

5. 5

   Set the juice and tomatoes aside.

6. 6

   Rinse eggplant under cold water.

7. 7

   Pat dry.

8. 8

   Brush both sides of the eggplant with olive oil and grill over hot coals until golden.

9. 9

   Set aside to cool.

10. 10

    Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl.

11. 11

    Add the eggplant and toss.

12. 12

    Season to taste with salt and pepper.

13. 13

    Garnish with coriander leaves.

14. 14

    Serve as a first course.

No additional tips available.