Moroccan Eggplant Salad
From chefmeow 14 years agoIngredients
- 2 medium eggplants shopping list
- 2 cloves garlic minced shopping list
- 4 small tomatoes chopped shopping list
- 1 medium white onion minced shopping list
- 2 teaspoons red pepper shopping list
- 3 tablespoons tomato paste shopping list
- 1 teaspoon fresh parsley minced shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon powdered ginger shopping list
- 1/2 teaspoon turmeric shopping list
- 1/2 teaspoon cumin shopping list
- olive oil shopping list
How to make it
- Put eggplant on an open flame or under broiler until skin turns black.
- Scrape off burned skin with a fork and chop into large pieces.
- Sauté onions and garlic in olive oil over medium high heat.
- When onions have become soft add eggplant, tomatoes, red pepper and other spices.
- When tomatoes are soft add tomato paste then lower heat and cover them simmer 20 minutes.
- Allow to cool before serving and sprinkle with minced parsley.
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