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Recipe: Yemeni Eggplant Salad

Image © 2006 Habeeb Salloum

Serves from 6 to 8

This dish is often served as an appetizer, dip or side dish.

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.

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Published on 3/29/06

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Recipe: Yemeni Eggplant Salad

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