Moroccan Eggplant Salad


2 Eggplants
6 Plum Tomatoes
1 Medium size red onion
3 Garlic cloves
1 tbsp Chopped Basil
1 tbsp Chopped Mint
2 tbsp Toasted pine nuts
1 tsp of cumin
1 lemon
Salt & Pepper to taste


Cut eggplant into four from the center. Remove the center part which is the seed part. Cut into desired cubes. Fry in the pot like you do French fries until golden brown. Meantime, heat up a skillet with 2 tbsp of olive oil. Once it is hot add chopped garlic and dice onions into it. Sauté until onions get soft half way and then add dice tomatoes (only meat part no seeds). Cook for another one minute and take off the heat. Mix in the bowl everything together except the lemon. Take the lemon and shred the skin on the box grader. Once you did all the yellow skin, cut in half and squeeze into the salad. Mix and let it refrigerate for half hour.