Maltese Eggplant Salad
Peel and cut the eggplants in almost-small cubes of 1/2-inch. Let them soak in water with some salt for about 20 minutes. Discard the water. Shake excess water off the cubes.
3-4 tablespoons oil
3 garlic cloves, minced
4-5 ripe tomatoes, peeled and cut into 1/2-inch cubes
3 tablespoons vinegar
if needed 2-3 tablespoon water
1 teaspoon brown sugar
pinch of salt
fresh parsley (leaves and stems), chopped finely
1 teaspoon of fresh mint leaves, chopped finely
Put the oil in a frying pan and when hot, fry the eggplant cubes in it until they are soft. Discard the remaining oil from the pan.
Add the tomatoes and the garlic and let cook on low to medium heat 5 to 6 minutes. Add the sugar and a little salt, the vinegar and a little water if it gets too dry. Let simmer a little more. Then add the mint and finally the parsley and let the salad cool off. While cooking, be careful with turning and mixing so the little cubes will retain some of their shape and consistency.
Serve cold or lukewarm.
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