Aubergine Salad Recipe

• 1 lb Aubergine, peeled & cubed
• 1 lb Tomatoes, minced
• 2 tsp Hungarian paprika
• 1 tsp Salt
• 1 x Garlic clove, chopped Tabasco sauce to taste
• 4 Tbsp. Extra virgin olive oil

1. In a pot, cover aubergine with cool water, bring to a boil & cook for 1/2 an hour.
2. Drain & press with a spoon to remove excess moisture.
3. Combine aubergine & tomatoes with remaining ingredients.
4. Saute/fry in moderately warm extra virgin olive oil for 5 min.
5. Stir & mash ingredients together as sauteing.
6. Refrigeratebefore serving.

aubergine, tomatoes, paprika, salt, garlic, extra virgin olive oil

Taken from cookeatshare.com/recipes/aubergine-salad-71703 (may not work)