Lemon Eggplant Salad
|Water||2 1⁄2 Cup (40 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Coriander seed||1⁄2 Teaspoon|
|Lemon juice/White vinegar||1⁄2 Cup (8 tbs)|
|Fresh herbs||1 Tablespoon (Basil, Parsley, Tarragon)|
|Currants||1⁄2 Cup (8 tbs)|
Peel and dice eggplant into 2 cm (1/2 inch) cubes.
Place water, salad oil, coriander, salt, lemon juice, fresh herbs, and bayleaf into a saucepan.
Bring to boil, add eggplant and simmer until just tender (it must not be mushy).
Remove eggplant and reduce liquid by half through boiling.
Add currants to liquid and simmer for 5 more minutes.
Pour over cooked eggplant and chill.
Serve with lemon slices and chopped parsley.