Eggplant and Cucumber Salad by Executive Chef Thomas Snyder of Esteban Restaurant

Ingredients:

1. 2 Eggplants, roughly diced

2. 1 English cucumber, peeled, seeded and cut into medium cubes

3. 1 cup Olive oil

4. 1 cup Pickled red onions

5. 1 cup Cherry tomatoes, cut in halves

6. Cilantro, fresh

7. Mint, fresh

8. 2 tbsp. Cumin

9. 2 tbsp. Piment d'espelette

10. 2 tbsp. Lemon juice

11. Salt, to taste

Directions:

1. Salt the diced eggplant heavily and allow to sit for an hour. This will allow the water to be removed from the eggplant.

2. Strain the eggplant and cook in olive oil until it begins to fall apart.

3. Season the eggplant with the cumin and piment d’espelette.

4. Stir thoroughly and remove from the heat.

5. When the eggplant is cooled slightly, transfer to a mixing bowl, then add the cucumber, pickled red onions and cherry tomatoes.

6. Mix in the herbs and season with the lemon juice and more salt if desired.

7. Serve as a side with any fish or even a lamb dish.