Not unlike the preceding recipe, this one, too, is best with fresh, firm small eggplants. Serve as a starter or side dish, especially in summer.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Trim the eggplant and cut it into 1/4-inch cubes or thin strips. (If the eggplant is large, sprinkle with salt, put in a colander, and let sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
Step 2
Bring a large pot of water to a boil and add salt. Blanch the eggplant in the boiling water for 2 minutes, no more; it will just become tender. Drain in a colander as you would pasta.
Step 3
Dry the eggplant with paper towels. Combine the remaining ingredients and toss with the eggplant in a small bowl. Serve at room temperature or refrigerate until ready to serve; covered well, this will remain flavorful for up to a day.
