Eggplant Salad (version XVI)

olive oil for sautéing
4 medium eggplants, diced into 1-inch cubes and salted for 1 hour
2 to 3 cloves garlic, chopped
2 medium onions, peeled and diced medium
5 to 6 ripe plum tomatoes peeled, seeded and diced
2 tablespoons honey
1 cinnamon stick
2 tablespoons ground cumin
1 tablespoon turmeric
1 tablespoon paprika
4 tablespoons red wine vinegar
Salt and pepper to taste
2 tablespoons cilantro, chopped
1 tablespoons parsley, chopped

In a large sauté pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done.

In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning.

Before serving add herbs. Let cool to room temperature before serving

Yield: 6 servings

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