a recipe from Saha , a chef's journey through Lebanon and Syria, by Greg and Lucy Malouf
1 aubergine , thin and long eggplant, peeled and diced
1 small purple onion , finely chopped
2 cloves garlic, finely chopped
1 ripe tomato, seeded and diced
2 tbs olive oil
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 sweet pimenton
a pinch of cayenne pepper
juice of 1/2 lemon
1/4 cup of flat-leaf parsley, finely chopped
1/4 cup of cilantro leaves, finely chopped
1/4 cup of mint leaves, finely chopped
salt, sugar
put the eggplant cubes in a colander and sprinkle with salt. After 20 minutes, rinse under cold water and pat dry
heat the oil in a pan and saute the eggplant, turning the cubes from time to time until they are light golden brown. use a slotted spoon to transfer the eggplant to a plate aside
add the onion, garlic and spices to the pan, and stir-fry in the remaining oil on a gentle heat for 5 minutes.
return the eggplant to the pan with tomato, salt, sugar, lemon juice and a little water, simmer gently for further 5 minutes.
remove from the heat and stir in the fresh herbs, serve at room temperature. good with bread or rice
