Eggplant Salad Moroccan Style
We don't mean to egg you on, but this simplistic eggplant salad is simply to die for. It takes just a few basic ingredients to bring this incredible side to the table. Plant this idea in your head for dinner tonight.
At a glance
1 large eggplant, unpeeled and cut into 1-inch cubes 3 garlic cloves, minced 5 cups water Salt, to taste 1 tsp. ground cumin 1 tsp. paprika 1-2 tbsp. fresh lemon juice 2 tsp. olive oil
Place eggplant, garlic, water and salt in a pot and bring to a boil. Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm. Drain in a strainer and allow cooling. Place cooled eggplant in a bowl and toss gently with the remaining ingredients. Very nice served at room temperature.
Ready in 20 min
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