Diced Eggplant Aubergine Salad
Fresh tasting and colorful. Double or triple this recipe to bring to your next family picnic or potluck. Best made 2-3 hours in advance. Cooking time includes refrigeration time. Makes a delicious side to grilled chicken or fish.
Steps
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.
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.
Ingredients
eggplant, salt, olive oil, garlic clove, green pepper, flat leaf parsley, lime juice, diced green chilies, tomatoes, pepper