Name: Eggplant Salad
Yield: 4 servings
Ingredients: Olive oil for sauteing; 4 medium eggplants, diced into 1-inch cubes and salted for 1 hour; 2 to 3 cloves garlic, chopped; 2 medium onions, peeled and diced medium; 5 to 6 ripe plum tomatoes peeled, seeded and diced; 2 tablespoons honey; 1 cinnamon stick; 2 tablespoons ground cumin; 1 tablespoon tumeric; 1 tablespoon paprika; 4 tablespoons red wine vinegar; Salt and pepper to taste; 2 tablespoons cilantro, chopped; 1 tablespoons parsley, chopped

Servings: 4 persons

Olive oil for sauteing
4 medium eggplants, diced into 1-inch cubes and salted for 1 hour
2 to 3 cloves garlic, chopped
2 medium onions, peeled and diced medium
5 to 6 ripe plum tomatoes peeled, seeded and diced
2 tablespoons honey
1 cinnamon stick
2 tablespoons ground cumin
1 tablespoon tumeric
1 tablespoon paprika
4 tablespoons red wine vinegar
Salt and pepper to taste
2 tablespoons cilantro, chopped
1 tablespoons parsley, chopped

1
In a large saute pan, heat a small amount of olive oil and brown eggplant quickly on all sides.
2
Continue to cook in batches until all eggplant is done.
3
In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent.
4
Add eggplant, tomatoes, honey and spices.
5
Reduce until all liquid is evaporated.
6
Stir occasionally, making sure the bottom does not burn.
7
Remove from heat; add vinegar and check seasoning.
8
Before serving add herbs.
9
Let cool to room temperature before serving

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Eggplant Salad

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