Diced Eggplant (Aubergine) Salad

Ingredients

• 1 lb eggplant (firm)
• 2 teaspoons salt
• 2 tablespoons olive oil, divided
• 1 large garlic clove, peeled
• 1/2 teaspoon salt
• 1/2 cup green pepper, diced
• 1 tablespoon fresh flat leaf parsley, chopped
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons diced green chilies, canned, drained
• 2 small tomatoes, diced, seeded
• pepper, to taste

Directions

1. 1

   Peel eggplant and dice into 1/2 inch cubes.

2. 2

   Sprinkle liberally with 2 tsp salt and let sit for 30 minutes.

3. 3

   Soak and rinse salted eggplant well, drain, and pat dry.(I soak at least twice in fresh, cold water to remove excess salt).

4. 4

   Saute diced eggplant over medium-low to medium heat in 2 tbsp olive oil until tender.

5. 5

   Set aside to cool.

6. 6

   Mash garlic with 1/2 tsp salt to make a paste.

7. 7

   Combine garlic paste, chiles, green pepper, parsley, and tomatoes in a medium bowl.

8. 8

   Add cooled eggplant, lime juice, and pepper.

9. 9

   Stir gently to mix.

10. 10

    Cover and refrigerate for 2-3 hours.