Diced Eggplant (aubergine) Salad

Total Time: 2 hrs 50 mins Preparation Time: 50 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb eggplant (firm)
• 2 teaspoons salt
• 2 tablespoons olive oil, divided
• 1 large garlic clove, peeled
• 1/2 teaspoon salt
• 1/2 cup green pepper, diced
• 1 tablespoon fresh flat leaf parsley, chopped
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons diced green chilies, canned, drained
• 2 small tomatoes, diced, seeded
• pepper, to taste

Recipe

• 1 peel eggplant and dice into 1/2 inch cubes.
• 2 sprinkle liberally with 2 tsp salt and let sit for 30 minutes.
• 3 soak and rinse salted eggplant well, drain, and pat dry.(i soak at least twice in fresh, cold water to remove excess salt).
• 4 saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.
• 5 set aside to cool.
• 6 mash garlic with 1/2 tsp salt to make a paste.
• 7 combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.
• 8 add cooled eggplant, lime juice, and pepper.
• 9 stir gently to mix.
• 10 cover and refrigerate for 2-3 hours.