Diced Eggplant (Aubergine) Salad

Recipe by Brenda.
READY IN: 2hrs 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Peel eggplant and dice into 1/2 inch cubes.
  • Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
  • Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).
  • Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
  • Set aside to cool.
  • Mash garlic with 1/2 tsp salt to make a paste.
  • Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
  • Add cooled eggplant, lime juice, and pepper.
  • Stir gently to mix.
  • Cover and refrigerate for 2-3 hours.
Advertisement