Yemenite Eggplant Salad with Currants
1 eggplant (1-1/4 to 1-3/4 pounds)
Cut unpeeled eggplant into 3/4-inch cubes. Place in strainer and sprinkle with salt. Drain about 30 minutes.
1 teaspoon salt
1/4 cup olive oil plus 2 tablespoons
2 onions, finely chopped
1-1/2 pounds tomatoes, peeled, seeded, coarsely chopped
1-1/2 teaspoons each allspice and cumin
pinch cayenne pepper
5 garlic cloves, minced
1/4 cup currants
3 tablespoons each chopped fresh mint and cilantro
salt, pepper to taste
Heat 1/4-cup of oil in pan and sauté onions about 5-10 minutes, until golden. Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes. Add garlic and currants, stir and transfer to bowl. Add 2 tablespoons oil to pan and cook eggplant about 30-40 minutes until tender.
Add to tomato mixture. Add mint and cilantro and combine well. Season with salt and pepper.
Cover and chill. Best if made a day in advance.
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