Eggplant Salad

This dish is a popular Iraquian light salad. It could be served on a plate or spread on top of a toast. It is a little spicy or could be even more if you ad cayenne pepper.  

Ingredients:

1 Eggplant
1 Onion
3 Cloves of Garlic
1 tsp of Crushed Ginger
½ Cup of Chopped Cilantro
¼ Cup of Lemon Juice
½ tsp Salt
1 tsp of Chopped Jalapeno
2 TBSP Apple Vinegar
3 TBSP Olive Oil
1 TBSP Kosher Salt (for marinating)

Preparation:

Cut the eggplant to 1' squares and let it sit in kosher salt over night.
Drain the water and deep fry the eggplant until golden brown and soft. Saute the onion in olive oil until it gets lightly caramelized. Throw in the frying pan the crushed garlic and ginger, keep on low fire for 5 more minutes. Let it cool, mix all and serve cold.