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Recipe of the Day

Yemeni Eggplant Salad

posted on: Dec 8, 2014


This dish is often served as an appetizer, dip or side dish. Serves from 6 to 8.

  • 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.