Ingredients:
- 2 Eggplants, roughly diced
- 1 English cucumber, peeled, seeded and cut into medium cubes
- 1 cup Olive oil
- 1 cup Pickled red onions
- 1 cup Cherry tomatoes, cut in halves
- Cilantro, fresh
- Mint, fresh
- 2 tbsp. Cumin
- 2 tbsp. Piment d'espelette
- 2 tbsp. Lemon juice
- Salt, to taste
Directions:
- Salt the diced eggplant heavily and allow to sit for an hour. This will allow the water to be removed from the eggplant.
- Strain the eggplant and cook in olive oil until it begins to fall apart.
- Season the eggplant with the cumin and piment d’espelette.
- Stir thoroughly and remove from the heat.
- When the eggplant is cooled slightly, transfer to a mixing bowl, then add the cucumber, pickled red onions and cherry tomatoes.
- Mix in the herbs and season with the lemon juice and more salt if desired.
- Serve as a side with any fish or even a lamb dish.