Recipe of the Week
Eggplant salad
Courtesy of
Habeeb Salloum

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1 large eggplant (about 2 lbs.)
oil for frying
4 cloves garlic, crushed
1 small hot pepper, very finely chopped
4 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 small piece of tomato
sprigs of parsley


Peel, then dice eggplant into about ¾-inch cubes. Place in a strainer in a sink, then place heavy weight over top of eggplant cubes. Allow to stand for an hour in order to drain.

Heat oil in a frying pan to about an inch deep, then fry eggplant cubes until they begin to brown. Remove with slotted spoon, then drain on paper towels.

In the meantime, combine remaining ingredients, except tomato and parsley, then set aside.

Place eggplant cubes on a serving platter, then decorate with the tomato and parsley and serve. Serves about 8.

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