Yemeni Eggplant Salad with Currants

== Ingredients ==
* 1 eggplant (1¼ to 1¾ pounds)
* 1 teaspoon salt
* ¼ cup olive oil plus 2 tablespoons
* 2 onions, finely chopped
* 1½ pounds tomatoes, peeled, seeded, coarsely chopped
* 1½ teaspoons each allspice and cumin
* pinch cayenne pepper
* 5 garlic cloves, minced
* ¼ cup currants
* 3 tablespoons each chopped fresh mint and cilantro
* salt, pepper to taste*
== Directions ==
# Cut unpeeled eggplant into ¾-inch cubes.
# Place in strainer and sprinkle with salt.
# Drain about 30 minutes.
# Heat ¼-cup of oil in pan and sauté onions about 5–10 minutes, until golden.
# Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes.
# Add garlic and currants, stir and transfer to bowl.
# Add 2 tablespoons oil to pan and cook eggplant about 30–40 minutes until tender.
# Add to tomato mixture.
# Add mint and cilantro and combine well.
# Season with salt and pepper.
# Cover and chill.
# Best if made a day in advance.
Category:Yemeni Salads
Category:Mint Recipes
Category:Allspice Recipes
Category:Currant Recipes
Category:Eggplant Recipes
Category:Recipes that need photos