Roasted eggplant warm salad

2.0 eggplant, roasted, peeled and mashed
1.0 cup, chopped Onions
2.0 medium whole Red Ripe Tomatoes, chopped
3.0 tbsp fresh Cilantro, chopped
1.5 tsp Salt
2.0 tsp Pepper, red or cayenne
1.0 clove Garlic
2.0 1tsp Canola Oil

Roast eggplant on grill or open flame until peel is charred. Meanwhile, dice onions and tomatoes and chop cilantro. Add to a large bowl. Once eggplant is charred, submerge in cold water and remove the peel. Eggplant should be soft and nearly cooked all the way. Mash eggplant in the bowl using a large fork or hands. You can cut it up to make smaller pieces. Heat oil very hot in a large skillet or wok and sauté the mixture briefly, adding the salt, garlic and pepper while in the pan. Tomatoes and onion should only be slightly cooked through. Return mixture to the bowl and let stand for about 10 minutes for all the flavors to marry. Even better the next day as leftovers. Eat with flat bread or as a side dish.

Serving Size: Makes about 6 - 3/4 cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user MBREKKE.