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Jewish Food: The World at Table by Matthew Goodman
Serves 6

Eggplant salad is typically one of the variety of cold salads that begin a traditional Moroccan Friday-night dinner. This version is a fixture on the menu of the Village Crown Moroccan restaurant in New York's East Village, long one of the most popular kosher restaurants in the city.

2 medium eggplants, each about 1 1/4 pounds
Salt for sprinkling
Olive oil for frying

1 red pepper, cut into small dice
2 garlic cloves, finely chopped
2 tablespoons white vinegar, or to taste
2 tablespoons lemon juice, or to taste
1/2 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

1. For the eggplant: Trim and peel the eggplants and cut them into 1/2-inch cubes. Place the cubes in a large colander. Sprinkle generously with salt and let stand for 1 hour. Rinse and dry with paper towels.

2. In a large skillet, add oil to a depth of about 1/4 inch and heat over medium heat. Add the eggplant cubes and fry, stirring often, until deeply golden and very soft, about 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Let cool.

3. When the eggplant is cool, place it in a large serving bowl. Add the red pepper, garlic, vinegar, lemon juice, and parsley, and season with salt and pepper. Stir to combine. Taste and adjust for seasoning. Cover with plastic wrap and refrigerate until ready to serve.

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