hardcase

Eggplant Salad (Aubergine)

6--8 servings

2 small(1 lb)eggplants
6 tablespoons olive oil(for frying)
1/3 cup chopped parsley
1 small onion, chopped finely
2 tablespoons minced garlic
1 tablespoon fresh oregano (or 2 tsp. dried oregano)
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 cup diced green olives
1/2 cup diced tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin




1.Peel and slice the eggplant into 1/2" thick slices, salt and let drain in a colander for 1/2 hour.
2.Rinse well and squeeze gently. Pat dry using paper toweling.
3.Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides.Then dice.
4.Puree the onions, parsley, garlic and oregano in a food processor.
5.In a separate bowl, combine lemon juice, red wine vinegar, olives, tomato, and the herb mixture.
6.Mix with diced eggplants .
7.Return this mixture to the oiled skillet and fry, stirring often, until all of the liquid evaporates and only oil and vegetables remain.
8.Pour off any oil left in pan
9.Serve hot or cool over toasted bread slices or cooled on bed of salad greens