Date: Fri, 24 Sep 93 18:16:11 EDT
From: Christina Hulbe (email@example.com)
1 medium eggplant, about 2 Cups sliced 1 cm thick
2 Tbsp salt (or garlic salt)
5 cloves garlic, peeled and minced, divided (3 and 2)
1 large tomato, diced
1/2 green bell pepper, diced
1/2 medium chili (Anaheim, New Mexico, etc), finely
1/4 Cup yellow onion, diced
1/2 Cup parsley, flat or curly leaf, finely minced
1 tsp coriander, dry, ground
1/2 tsp salt
1 lemon, juiced
Slice eggplant and sprinkle both sides with the 2 Tbsp salt. Set aside
on a plate to sweat for at least 30 minutes.
Rinse eggplant slices and cut into 1 cm dice. Mix eggplant with 3 cloves
minced garlic. Saute eggplant in a small amount of water until very soft.
If a grill is available, seal the eggplant and garlic with 2 Tbsp water
in aluminum foil and cook over coals until soft.
Allow to cool.
Mix together cooled eggplant and remaining ingredients. Allow to rest
15-20 minutes before serving at room temperature.