Spicy Eggplant Salad
Cube eggplant and then sprinkle with salt, let stand for half an hour or more. Then fry them in a pan with enough oil, about 1/4 inch oil. Fry for about 10 minutes, or until soft. Remove fried eggplant from oil into a bowl and mix with the Harissa red pepper sauce, vinegar, sugar and parsley. Refrigerate until ready to serve.
- Crafted Kosher