Place a liberal amount of olive oil (not listed in ingredients) in a frying pan and cook the minced garlic over low heat until golden brown.
Add the chunks of eggplant. Lightly sprinkle with salt and cook until tender.
Chop the tomato into 2 cm cubes.
Combine the tomato, eggplant, and ★ ingredients in a bowl. Chill well.
Story Behind this Recipe
I had some garlic-flavored marinated baby eggplant from a department store deli section. The baby eggplant had been deep-fried and soaked well in a refreshing and delicious marinade! I made some at home using cheap regular eggplant! I cooked them in the frying pan and combined them with the very well-matching tomato marinade to make this a type of salad. It was delicious!
Don't burn the garlic! -The eggplant will fit perfectly into a 26 cm frying pan. You can add some more olive oil if you need to while cooking. -The juice that comes out while cutting the tomatoes can also be used in the sauce. -Let it chill to allow the flavors to blend thoroughly. -I recommend using Krazy Salt.