Salachat Chatzilim

Eggplant Salad

(2 votes)

2 pounds eggplant
1 tablespoon garlic, minced
1/2 teaspoon cumin, powdered
1/4 cup fruit olive oil
1 large lemon or 2 limes
1/2 cup parsley, chopped
1/2 cup onions, finely diced
1/4 teaspoon red pepper flakes

Char the eggplants or, if you don't have small ones, cut larger ones into 2 or 3 inch pieces. Then, get rid of the skin and mash the pulp with the rest of the ingredients, adding the oil last when the heat has died down. Refrigerate to let the flavors meld. This makes a good spread, dip, or relish

Makes 8 servings



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