Ingredients
- 2 eggplants
- 1 european cucumber
- 120 ml cider vinegar
- 28 gr firmly packed brown sugar
- 30 ml salad oil
- 1 gr 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 half 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.
