Eggplant Salad: Shlada De al Bedenjan
Ingredients
- 4 eggplant
- 1 teaspoon salt, plus more as needed
- 2 tablespoons extra-virgin olive oil
- 2 large tomatoes, peeled and grated
- 1/2 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 4 flat-leaf parsley sprigs, finely chopped
- 4 cilantro sprigs, finely chopped
- 2 tablespoons red wine vinegar
- 2 lemons, quartered
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