Recipe

Moroccan Eggplant (aubergine) Salad Recipe

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Ingredients

1 large eggplant, unpeeled & cut into 1-inch cubes .
1 tsp paprika (I used hot Hungarian) .
3 garlic cloves, minced .
5 c water .
1 tsp ground cumin .
2 tsps olive oil .
salt, to taste .
1-2 tbsp fresh lemon juice

Directions

Step #1 Place eggplant, garlic, water & salt in a pot & bring to a boil.
Step #2 Cover up & cook over med-heat/flame for 8-10 mins, or until eggplant cubes are cooked but still firm.
Step #3 Drain in a strainer & allow this to cool.
Step #4 Place cooled eggplant in a bowl & toss carefully with the remaining ingredients.
Step #5 Very nice served at about room temp.
Enjoy the Moroccan Eggplant (Aubergine) Salad recipe

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