eggplant, unpeeled and cut into 1-inch cubes
garlic cloves, minced
salt, to taste
( I used hot Hungarian)
1 -2 tablespoon
fresh lemon juice
- Place eggplant, garlic, water and salt in a pot and bring to a boil.
- Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
- Drain in a strainer and allow to cool.
- Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
- Very nice served at room temperature.