Eggplant (Aubergine) Salad
SERVES 8 -10
- 3 tablespoons olive oil
- water (as needed)
- 1 cup tomato sauce
- 2 medium eggplants, cut into bit size pieces
- 1 large white onion
- 6-8 tomatoes, diced (use canned if you wish)
- 6 chopped garlic
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 1/2 teaspoons salt (or to taste)
- 1/2 cup chopped cilantro
First dice the eggplant (I only peel some of the peel that is my personal preference) and soak in salt water for about 1/2 hours.
This releases the peppery bite to the eggplant.
While that is soaking prepare the other ingredients that need to be diced and chopped.
Once the eggplant has soaked, strain it and squeeze dry.
In a very deep pot heat the olive oil and then add the eggplant.
Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
If the eggplant soaks up all the oil just add water to help from burning it.
Once the eggplant is soft add the onion and stir for about 5-6 minutes or until the onion is slightly soft then add the remaining ingredients, except the cilantro, and stir until it begins to boil.
Reduce to min and simmer for about 20 minutes.