Eggplant Salad

Well this sort of a salad - i based it on Baba Ghanoush -

Eggplant salad / Dip

Ingredients

1 large eggplant top removed and cut in half
2 table spoon tahini
1 teaspoon minced garlic
Zest from one lemon
1 teaspoon of lemon juice
1 table spoon of almond oil
1 small Italian frying pepper - top removed, seeds removed and diced
1 1/2 teaspoons of sumac leaf
3 green onions just the bottom white part diced - save the greens for another salad
Salt and pepper to taste

Directions

OK this requires a bit of cooking. Place the eggplant face down on a baking dish and pop in the toaster oven on broil. You want to keep it in until the skin starts to blacken, then remove and leave it face down in the baking dish until cooled, and i mean leave it alone.
When completely cooled, remove the eggplant one at a time, holding the cut part of the top in your hand, where you removed the top, take a knife and cut the round part of the eggplant, liquid should be released from the eggplant. Once drained place in the food processor and repeat with the other half.
Next place the balance of the ingredients into the food processor, and pulse to chop, you want it like chunky salsa. Do not puree it, i think it taste better chunky but if you like it smooth go for it.

Place in a bowl and chill for an hour. Some water may rise to the top, just pour it off.

Simple - i usually make the Humus, a herb salad and this for dinner during the summer.

Enjoy cooking