Eggplant And Date Salad

• 2 tbsp olive oil
• 1 large eggplant, cut into 1-inch cubes
• 1/2 tsp salt
• 12 None fresh dates, halved, pitted and sliced
• 2 tbsp lemon juice
• 2 tbsp chopped preserved lemon peel
• 1 small small red onion, thinly sliced
• 1 None hot red chili pepper, finely chopped
• 1/2 tsp ground cumin
• 1/4 cup chopped cilantro

1. Heat oil in large skillet on medium heat. Add the eggplant cubes; stir 2-3 times. Cover; cook until the eggplant starts to brown and soften; turn eggplant occasionally for even browning. Remove the cover and continue cooking until nicely browned. Sprinkle with 1/4 tsp salt. Cool.
2. Place dates, lemon juice, preserved lemon peel, onion, chili pepper, cumin, cilantro and 1/4 tsp salt in large bowl; mix gently. Add eggplant; toss gently to combine.

olive oil, eggplant, salt, dates, lemon juice, red onion, hot red chili pepper, ground cumin, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35557 (may not work)