Spicy Eggplant Salad



3 medium eggplants
Salt and pepper
2 oz olive oil
2 large red onions
8 egg tomatoes
3 garlic cloves
1 teaspoon each allspice and cumin
Pinch cayenne pepper
2 tablespoons raisins
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
Serve with: 1 tablespoon chopped fresh mint stirred into 4 oz Fat Free Greek yogurt.
Cube eggplants and finely chop onion. Place tomatoes in boiling water 20 seconds, peel
and roughly chop. Peel and finely chop garlic. Heat small amount of oil in large pan,
gently sauté onions until pale golden. Mix in tomatoes, spices and garlic. Stew gently 10
minutes, stir in raisins. Remove from heat. In separate pan sauté eggplants until golden,
this may take 2 batches, dry on paper to absorb oil. Mix everything together in a large
bowl, with herbs, taste for seasoning, dust with cayenne pepper and serve cold with mint
laced yogurt.