Moroccan Eggplant (Aubergine) Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
|
This refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives. Ingredients:
1 lb eggplant, peeled and diced |
1 red bell pepper, coarsely chopped |
1/2 cup chopped red onion |
4 tablespoons olive oil |
8 sun-dried tomatoes |
1 cup boiling water |
1 teaspoon sea salt |
1/2 teaspoon black pepper |
1 teaspoon ground cumin |
1/2 teaspoon paprika |
2 garlic cloves, minced |
1/2 cup pitted kalamata olives or 1/2 cup pitted green olives, chopped |
1/2 cup chopped italian parsley |
1/8 cup toasted slivered almonds (may substitute pine nuts) |
1 -2 lemon (juice of, no seeds, amount depending on size) |
1 tablespoon chopped fresh mint (optional) |
4 pita bread rounds (optional) |
Directions:
1. Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed.
2. Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic.
3. Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool.
4. In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using).
5. Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste).
6. Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
|
|