Spicy eggplant salad

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 onion(s), red
• 1 chili pepper(s)
• Salt
• 4 tbsp olive oil
• 3 garlic cloves
• 3 tomatoes
• 1 lemon(s), the juice
• 1 tsp paprika powder, hot
• 1 tsp cumin
• possibly vinegar (wine vinegar)
• optionally diced feta cheese or mozzarella
• 1 bunch parsley, flat
• possibly basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the eggplant and place it in a large casserole dish with chopped garlic, chopped onions, and finely chopped chili, along with salt and olive oil. Bake in the oven at 200°C for about 30 minutes, stirring twice. In the meantime, dice the tomatoes and mix with lemon juice, paprika, cumin (be careful, it’s not to everyone’s taste, so use it sparingly first), a little wine vinegar if desired, and finely chopped parsley. If you like, you can also add some diced feta cheese or mozzarella and finely chopped basil. Mix the eggplant with the seasoning and let it marinate thoroughly! Note: I brought back aglio olio seasoning from my vacation in Tuscany; I usually use it instead of chili because it allows me to control the heat. But it also tastes delicious with chilies, at least for us.