Egg-plant bruschetta (that’s how i call it).
Egg-plants- 4 medium
Tomatoes- 5-6 medium, peeled and copped.
Garlic- 5-6 cloves, minced.
Coriander- 1 big bunch, finely chopped.
Juice of half a lemon.
Cut the egg-plants in 5-7 mm width, slices.
Spread them on a large plate and sprinkle each piece with salt. Let it sit for 10-15 minuets. That is to remove the bitterness from the egg-plant.
Mix peeled and chopped tomatoes (to peel them, put the tomatoes in a deep container and cover with boiled water, let it sit for 5-10 minuets, then remove and keep under running water, skin will easily come off) with minced garlic, chopped coriander, lemon juice and salt, pepper. Keep aside.
Rinse eggplants and part them dry, with a paper towel.
Heat the oil in a skillet and cook eggplants in batches till scorched in places, take it out on a paper towel. You will need to add more oil, as eggplant tend to absorb a lot.
Now, arrange your beautiful eggplant bruschettas on a large dish and spoon the salad mixture on each piece, keep on mixing the salad so everything is distributed evenly.