Ingredients
- 2 eggplants
- 1 european cucumber
- 1/2 c cider vinegar
- 2 tb firmly packed brown sugar
- 2 tb salad oil
- 1/2 ts salt
- 6 packages over a bed of (solid hot)
- 1 slice onion (red)
- 3/4 slices thinly (thick sliced)
squeeze slices to briuse lightly, then cover and chill 30 minutes to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 teaspoon salt. If made ahead, cover and chill up to 4 hours. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mixture. Add salt to taste.
