6 Japanese eggplants (aubergine - the long thin variety)
2 medium sized tomatoes (deseeded and diced)
1 small bunch of spring onions thinly sliced (about 15)
Juice of 2 limes
small bunch of fresh coriander
2 cloves of garlic minced
extra virgin olive oil
½ - 1 tsp sea salt (buy on iherb or amazon)
pepper to taste (buy on iherb or amazon)
1 tsp sumac (buy on amazon)
Instructions
place the eggplants over open low flame until blackened and soft inside (it may start to break apart when you try to handle them)
allow to cool enough to handle, scoop out the soft flesh and place in a bowl and discard the blackened skin
add the eggplant to a bowl and allow to cool further (liquids will accumulate and need to be removed later), prepare the other ingredients as below and set aside in a separate large bowl:
deseed the tomato and dice
finely slice spring onions
finely chop coriander
mince garlic
juice lime
remove any liquids from the cooled eggplant
add the cooled eggplant to the salad ingredients
drizzle with about 2 tbsp olive oil
season with salt and pepper to taste
sprinkle with sumac
serve and enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/charred-eggplant-aubergine-salad-with-sumac/