Eggplant Salad La Tamu
Ingredients
5 small eggplants, sliced
salt
2 Tbsp. olive oil
1/4 tsp. black pepper
1/2 tsp. sweet red pepper
1 tsp. vinegar or lemon juice
1/2 tsp. garlic, chopped
1 Tbsp. italian parsley, chopped
2 large tomatoes, skinned and grated lemon quarters
Cooking Instructions
Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Sauté eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)