Moroccan Eggplant (Aubergine) Salad |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice. 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.
|
|