Recipe of the Day

Yemeni Eggplant Salad

posted on: Dec 8, 2014

This dish is often served as an appetizer, dip or side dish. Serves from 6 to 8.

• 1 eggplant, about 454 g (1 lb)
• 1 small Spanish onion, finely chopped
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• mint leaves
• a piece of tomato

Roast eggplant in a 180 C (350 F) preheated oven for 1 hour, then remove and allow to cool. Peel then place in a food processor. Add onion, lemon juice, olive oil, garlic, salt, pepper and cumin then process for about a minute. Place on a flat platter then decorate with mint leaves and tomato, just before serving.