Easy Eggplant Salad

Ground cumin gives this dish an intriguing flavor.

• 1 large or two oriental eggplants
• 1-1/2 teaspoons salt
• 1-1/2 tablespoons wine vinegar
• 2 tablespoons salad oil
• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• 2 tablespoons yellow onion, chopped fine or sliced thin
• 1 tablespoon chopped fresh parsley
• 1 teaspoon ground cumin
• 1/8 - 1/4 teaspoon cayenne pepper
• Red sweet pepper strips to garnish

METHOD

Peel eggplant if desired.  Cut into 1/2-inch dice and salt generously.  Let stand 1/2 hour in colander.  Rinse under cold running water and pat dry with paper towels.  Cook in boiling water till tender, about 8 minutes.  Drain and cool.  Combine remaining ingredients and pour over eggplant.  Chill thoroughly before serving. 

Yields about 4 cups.

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Reprinted with permission from ©Gwen Barclay, Jean Hardy and Madalene Hill, Southern Herb Growing, published by Shearer Publishing.  click for book review

recipe from www.inmamaskitchen.com

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