Grilled, baked, sautéed, mashed, you name it, I make it. Lately, however, I have been making a mouthwatering eggplant salad making wonderful use of the abundant fragrant herbs. I cut the eggplant into small pieces and let them cook in olive oil over slow heat for half an hour until they are soft on the inside and crisp around the edges. I do not peel them, though, because I like the taste of the peel.
Once cooled, I add them to a bowl of finely diced tomatoes and onions that have been marinating with the parsley, mint, fresh garlic and lemon juice.
I serve the salad alongside any main dish and sometimes serve it as the main dish with fresh Lebanese bread.
If you are a fan of eggplant and are looking for something new, give it a try. You will not be disappointed.