Yemenite Eggplant Salad with Currants

Yemenite Eggplant Salad with Currants

A little bit spicy, a little bit sweet, this eggplant salad recipe is a real treat for your taste buds. It can be served as a side dish or a vegetarian main course. It will have all your guests talking about how wonderful eggplant recipes are!

Cooking Time55 min


  • 1 eggplant (1-1/4 to 1-3/4 pounds)
  • 1 teaspoon salt
  • 1/4 cup olive oil plus 2 tablespoons
  • 2 onions, finely chopped
  • 1 1/2 pound tomatoes, peeled, seeded, coarsely chopped
  • 1 1/2 teaspoon allspice
  • 1 1/2 teaspoon cumin
  • 1 pinch cayenne pepper
  • 5 garlic cloves, minced
  • 1/4 cup currants
  • 3 tablespoons fresh mint, chopped
  • 3 tablespoons fresh cilantro, chopped
  • salt and pepper to taste


  1. Cut unpeeled eggplant into 3/4-inch cubes.
  2. Place in strainer and sprinkle with salt.
  3. Drain about 30 minutes.
  4. Heat the 1/4 cup of oil in pan and sauté onions about 5-10 minutes, until golden.
  5. Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes.
  6. Add garlic and currants, stir and transfer to bowl.
  7. Add the 2 tablespoons oil to pan and cook eggplant about 30-40 minutes until tender.
  8. Add to tomato mixture.
  9. Add mint and cilantro and combine well.
  10. Season with salt and pepper.
  11. Cover and chill. Best if made a day in advance.

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