Spanish Eggplant Salad

By Cooking Up a Story

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Ingredients

4 medium to large eggplant (about 1 1/2 lbs)

olive oil
1 small red onion, chopped
2-3 cloves garlic, finely chopped
2 Tablespoons fresh chopped mint
1/2 teaspoon crushed dried red chili pepper
1 teaspoon sugar
1 teaspoon ground cumin
3-4 Tablespoons red wine vinegar

Instructions

Thickly slice regular eggplant or cut Japanese eggplant in half lengthwise. Spread on an oiled baking sheet and brush with some olive oil.
Bake in a preheated oven at 400 until soft, about 20 minutes. Let eggplant cool, then cut into cubes.
Place in salad bowl.
Whisk some olive oil with the chopped ingredients.
Add vinegar to taste and pour over the eggplant. Toss to coat evenly. Let stand for at least 30 minutes before serving.
You can make a day ahead and marinate in the fridge overnight.

Serves 4-6 people as a side dish.

Recipe courtesy of Laura Masterson, 47th Avenue Farm