Eggplant (Aubergine) Salad |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Ingredients:
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) |
pepper |
1/2 cup chopped cilantro |
Directions:
1. 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.
2. This releases the peppery bite to the eggplant.
3. While that is soaking prepare the other ingredients that need to be diced and chopped.
4. Once the eggplant has soaked, strain it and squeeze dry.
5. In a very deep pot heat the olive oil and then add the eggplant.
6. Stir the eggplant at high heat for about 10 minutes or until the eggplant becomes soft.
7. If the eggplant soaks up all the oil just add water to help from burning it.
8. 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.
9. Reduce to min and simmer for about 20 minutes.
10. Take of heat, add the cilantro and serve with yoghurt-mint sauce.
11. Yoghurt-Mint Sauce 1 cup plain yoghurt 2 crushed garlic salt to taste 1 tbsp finely chopped mint (or dry) Combine all the ingredients and spoon a few tbsp over the eggplant.
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