From Gail Norton
To turn this recipe into a pasta dish, simply toss the eggplant with 1 lb. of freshly cooked pasta.
- 2 medium eggplants
- olive oil
- 2 medium Roma tomatoes, diced into 1/2-inch cubes
- 3/4 c. finely chopped green onion
- 1/4 c. chopped parsley
- 1/4 c. chopped cilantro
- 1/4 c. red wine vinegar
- 1 t. cumin seeds, ground
- dash hot chile sauce
- dash salt
Slice the eggplant into rounds about 1/4-inch thick. Place them in a colander set over a large bowl and generously sprinkle the rounds with salt. Allow the eggplant to drain for at least 30 minutes and as long as 2 hours. Preheat the oven to 400°F. Generously brush a cookie sheet with olive oil and place the eggplant in the oil, flipping each round so that both sides are oiled. Bake the rounds until one side is slightly crispy and brown, about 5 minutes, then flip them and brown the other side. Remove the eggplant from the oven and slice each round into thick strips.
Combine the remaining ingredients while the eggplant is cooking. Add the eggplant strips to the mixture and toss to mix well. Cover the eggplant mixture and let the flavours mingle for several hours. Serve the marinated eggplant at room temperature. Serves 4 to 6 as a side.