Name: Yemenite Eggplant Salad with Currants
Cook time: 55 min
Ingredients: 1 eggplant (1-1/4 to 1-3/4 pounds); 1 teaspoon salt; 1/4 cup olive oil plus 2 tablespoons; 2 onions, finely chopped; 1 1/2 pound tomatoes, peeled, seeded, coarsely chopped; 1 1/2 teaspoon allspice; 1 1/2 teaspoon cumin; 1 pinch cayenne pepper; 5 garlic cloves, minced; 1/4 cup currants; 3 tablespoon fresh mint, chopped; 3 tablespoon fresh cilantro, chopped; salt and pepper to taste

Yemenite Eggplant Salad with Currants

A little bit spicy, a little bit sweet, this eggplant salad recipe is a real treat for your taste buds. It can be served as a side dish or a vegetarian main course. It will have all your guests talking about how wonderful eggplant recipes are!

Cooking Time55 min

Ingredients

1 eggplant (1-1/4 to 1-3/4 pounds)
1 teaspoon salt
1/4 cup olive oil plus 2 tablespoons
2 onions, finely chopped
1 1/2 pound tomatoes, peeled, seeded, coarsely chopped
1 1/2 teaspoon allspice
1 1/2 teaspoon cumin
1 pinch cayenne pepper
5 garlic cloves, minced
1/4 cup currants
3 tablespoons fresh mint, chopped
3 tablespoons fresh cilantro, chopped
salt and pepper to taste

Instructions

Cut unpeeled eggplant into 3/4-inch cubes.
Place in strainer and sprinkle with salt.
Drain about 30 minutes.
Heat the 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 the 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.