This salad recipe comes from my Jazzercise friend, Lidwin Serpanchy. It is truly refreshing and delicious. You fry the eggplant cubes first, drain it on paper towels to remove the excess oil, then mix it with the other ingredients, lemon juice and salt and pepper. In the one pictured above, I used crisp Persian cucumbers and heirloom tomatoes which were in season. Lidwin arranges her tomatoes which have been sliced, rather than chopped, around the perimeter of the bowl with the rest of the dressed ingredients in the middle, so that the tomatoes don't get soggy from the salt.
1 medium eggplant, cut in cubes
1 cucumber, cut in cubes
1-2 tomatoes, cut in cubes or slices
Red onion, cut in rings
Kosher salt and pepper, to taste
1/2-1 lemon, juiced
Saute the eggplant in canola oil for several minutes until the eggplant is cooked. Since the eggplant absorbs a lot of the oil, drain the eggplant on paper towels to remove some of the oil. Set eggplant aside to cool to room temperature. In a large bowl, mix the eggplant, cucumber, tomatoes, red onions and cilantro. Squeeze lemon juice over all. Season with salt and pepper to your taste. Serve immediately.