Moroccan Eggplant (Aubergine) Salad

Moroccan Eggplant (Aubergine) Salad

poniedziałek, 17 lutego 2014

Moroccan Eggplant (Aubergine) Salad

Time: 20 mins

Ingredients

• 1 large eggplant, unpeeled and cut into 1-inch cubes
• 3 garlic cloves, minced
• 5 cups water
• salt, to taste
• 1 teaspoon ground cumin
• 1 teaspoon paprika (I used hot Hungarian)
• 1 -2 tablespoon fresh lemon juice
• 2 teaspoons olive oil

Directions

• 1 Place eggplant, garlic, water and salt in a pot and bring to a boil.
• 2 Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• 3 Drain in a strainer and allow to cool.
• 4 Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• 5 Very nice served at room temperature.