Confession: eggplants are my favorite vegetable. I like them simply roasted in the oven with some couscous, as a delicious Moutabbal dip, an Italian parmigiana starter or in a fresh salad with tomatoes and the right spices.
This is the second time that I make this eggplant salad and I’ve noticed that I got better at it this time around. I guess cooking takes practice and once you do it as a hobby, you start to really enjoy it and come up with better and tastier culinary creations.
Eggplant Salad Ingredients
2 large eggplants (aubergines)
½ cup olive oil
1 teaspoon cumin seeds (or cumin powder)
2 cloves garlic, very thinly sliced
6 small Roma (plum) tomatoes, quartered lengthways
1 teaspoon dried oregano
4 red bird’s eye chillies, halved lengthways and seeded
2 tablespoons lemon juice
1 large handful flat-leaf parsley, chopped
extra virgin olive oil to serve
Cut the eggplants into 2 cm (3/4 inch) cubes, put in a large colander and sprinkle with 1-2 teaspoons salt. Set aside to drain in the sink for about 2-3 hours. Dry with paper towels.Heat half of the olive oil in a large flameproof casserole dish over medium heat. Fry the eggplant in batches for 5-6 minutes, or until golden, adding more oil as needed.Drain on crumpled paper towels. Reduce heat and add any remaining oil to casserole dish, along with the cumin and garlic. Fry for 20-30 seconds, or until garlic starts to colour. Add the tomato and oregano and then cook for 1 minute.Return eggplant to casserole and add the chilli, the lemon juice and parsley. Toss gently and season with ground black pepper. Set aside at room temperature for 1 hour before serving. Check the seasoning, then drizzle with extra olive oil.
For another great recipe take a look here.