Recipe: Yemenite Eggplant Salad with Currants

I think this looks yummy and delicious! I will be making it tonight! It's a Jewish dish...

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Yemenite Eggplant Salad with Currants

Serves 8-10

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

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

Heat 1/4-cup of oil in pan and saut 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 Tbs. 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.

Source: "Season salad days with bulgur, lentil, spicy eggplant medley"
Betty Newman
Jewish Bulletin of No. California, 8/18/95