Mint Eggplant Salad

I served this dish with the kibbeh. It was a perfect combination!

Mint Eggplant Salad

(6 servings)

Ingredients:

3 Japanese eggplants

1 medium cucumber, peeled, seeded and diced

1/4 cup fresh mint, chopped

1/2 cups fresh parsley, chopped

1 can white beans, drained

1/4 cup extra virgin olive oil

1/3 cup fresh lime juice

Kosher salt

Instructions:

Preheat oven to 450 degrees F. Prick eggplant(s) with a fork.

Bake whole until tender (about 20 minutes). In the last 5 minutes, add garlic wrapped in a piece of foil. Remove eggplant from oven, put in a bowl and cover with a towel for 5 to 10 minutes. Peel and cut in coarse pieces.

Toss with white beans, diced cucumber, mint, parsley. Dress with kosher salt, olive oil, lemon juice.