Eggplant (aubergine) Salad

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• water (as needed)
• 1 cup tomato sauce
• 2 medium eggplants, cut into bit size pieces
• 1 large 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

Recipe

• 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.