Yemeni Eggplant Salad with Currants

Ingredients

• eggplant (1¼ to 1¾ pounds)
  1 unit
• salt
  1 teaspoon
• olive oil plus 2 tablespoons
  ¼ cup
• onions

  finely chopped
  2 unit
• tomatoes

  peeled, seeded, coarsely chopped
  1½ pounds
• each allspice and cumin
  1½ teaspoons
• cayenne pepper
  1 pinch
• garlic cloves

  minced
  5 unit
• currants
  ¼ cup
• each chopped fresh mint and cilantro
  3 tablespoons
• salt

  pepper to taste*
  1 unit