Name: Eggplant Salad (Ensalada de Berenjena)
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1 medium-size onion, sliced into thin half-moons (about 1 cup); 1 garlic clove, minced; ½ cup extra virgin olive oil, or to taste; 1 teaspoon dried Mexican oregano, crumbled; 2 poblano chiles (for hotter flavor use 2 fresh jalapeño or serrano chiles), roasted, peeled, seeded, and finely chopped; 3 medium-small eggplants (total 1½ to 2 pounds), peeled, and cut into ½-inch dice; 1 tablespoon plus 1 teaspoon salt, or to taste; 1 teaspoon coriander seed; 1 cup water; 1 cup distilled white vinegar

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This is one of my New York improvisations that started when Tony Calicchio, a very young chef who was working for me at Café Marimba, brought in an eggplant salad his mother—a fabulous cook—had made. We made sandwiches out of it with fresh mozzarella and all fell in love with it. It inspired me to try a version with Mexican seasonings, which we introduced at Zarela and which is one of our mo