Eggplant And Date Salad - cooking recipe

Ingredients

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

Preparation

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.
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.