Fried eggplant salad is marvelously wholesome! Add a hard-boiled egg to the side and you have a well-rounded meal. (Enjoy the chopping and dicing!)

1 large eggplant
5 mL (1 tsp) salt
vegetable oil for frying
3 celery stalks, finely diced
1 green pepper, finely diced
5-7 radishes, finely diced
4 green onions, finely chopped
1 ripe tomato, cut into small pieces
2-3 cloves garlic, crushed
40 mL (3 tbsp) chopped cilantro
5 mL (1 tsp) ground cumin
1 jalepeno pepper, diced fine or red hot pepper flakes to taste
10 mL (2 tsp) salt
125 mL (1/2 cup) lemon juice (approx.)
50 mL (1/4 cup) olive oil

Without peeling the eggplant, cut into cubes about 2 cm (1 inch) in size. Sprinkle with salt and put aside for 1 hour or more, preferably in direct sunlight. Pat dry. Deep fry in oil until brown. Drain and place in a large bowl. Add vegetables, seasonings, and mix. Adjust taste to liking.

Taste improves after a few hours as the flavours meld together. Great in Arabic (pita) bread sandwich!

Makes 5-6 servings