Spicy eggplant salad

Ingredients for 4 servings:

• 500 g eggplant(s)
• 2 cloves garlic
• 2 onions, red
• 2 chili peppers, dried
• 3 tbsp olive oil
• Salt
• 1 bunch of parsley
• 3 tomatoes
• 1 lemon(s), the juice
• 1 tsp cumin, ground
• 1 tsp paprika powder
• 1 tsp honey or sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200°C. Wash, trim, and finely dice the eggplants. Peel the garlic and onions, finely chop the garlic. Halve the onions and slice them into thin strips. Crumble the chili pepper. Mix the eggplants with the onion, garlic, chili, and oil in an ovenproof dish. Season with salt and bake in the oven for 10-20 minutes (if you want it to stay crisp, only 5 minutes), stirring thoroughly twice. Meanwhile, finely chop the parsley. Wash and dice the tomatoes. Mix the eggplants with the parsley and tomatoes, season with lemon juice, cumin, paprika, and honey. Add a little more salt, if desired. Serve cooled.