Warm salad with aubergines and butternut

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Ingredients

• 2 eggplant;
• salt - to taste;
• 3 tablespoons of olive oil;
• ½ teaspoon whole cumina;
• 1-2 cloves of garlic;
• 2 butternuts;
• ½ teaspoon ground red pepper;
• ½ a bunch of cilantro;
• ½ lemon.
  
  

Preparation

Cut the eggplant into small cubes. Put them in a colander, season with salt, stir and leave for half an hour. Then dry the vegetables with a paper towel.

Heat the oil in a frying pan and put the eggplant in it. Fry, stirring occasionally until they soften. Add cumin, chopped garlic and red pepper and cook for a few more minutes.

Put into the frying pan diced butternuts in small cubes, stir and fry for a couple of minutes. Remove from heat and transfer the vegetables to a salad bowl. Add chopped cilantro, lemon juice and salt.

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