Eggplant (aubergine) New Iberia

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 eggplant
• 1 cup fresh tomato, peeled, de-seeded, and diced
• 1 fresh garlic clove, minced
• 3/4 cup scallion, chopped
• 1/4 cup fresh parsley, chopped
• 5 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 3/4 teaspoon tabasco sauce
• 1/2 teaspoon kosher salt
• 1 tablespoon canola oil

Recipe

• 1 trim and discard the ends of the eggplant and cut it in half, lengthwise. place each half cut-side down on a baking sheet which has been greased with the canola oil.
• 2 bake for 35 minutes in a pre-heated 375-degree f. oven, then remove from the oven. cool, peel, and dice the eggplant.
• 3 in a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. set aside.
• 4 in a small bowl, blend the vinegar, olive oil, cumin, and tabasco. pour this over the vegetable blend and stir in in carefully.
• 5 cover with cling wrap and allow the dish to marinate for at least 4 hours. if you do this in the refrigerator, allow the dish to return to room temperature prior to serving.