Sephardic Eggplant Salad

2 medium eggplants, chopped in a 1 inch dice

Kosher salt

Avocado oil, for frying

1 large onion, finely chopped

6 Roma tomatoes, diced

6 garlic cloves

Salt & pepper, to taste

3 tbsp red or white wine vinegar

1 tsp honey

Italian parsley, for garnish

Salt eggplant, then place in a colander. Allow to drain for 2 to 3 hours.

In a large skillet, warm generous amount of oil over medium heat. Add the eggplant and sauté for about 8-10 minutes until all sides are golden brown. Remove from heat and place in a large bowl, then set aside.

In the same skillet, warm a little oil over medium heat, then sauté the onions for 4 to 6 minutes, until golden. Remove cooked onions from heat and add to the eggplant.

Add a little more oil to the skillet and sauté the tomatoes and the garlic for 3-5 minutes, until tomatoes have melted. Season with salt and pepper, vinegar and honey.

Add the cooked tomatoes to the eggplant mixture and stir well to combine.

Serve warm as a side dish or at room temperature as a dip.

Eggplant dip can be stored in an airtight container in the refrigerator for up to 5 days. less