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Moroccan
Eggplant Salad
From Sarah
Serves: 6-8 Preparation time: 30 min
- 2 large firm eggplants
- 2 tsp minced garlic
- 1/2 ground cumin
- juice of one lemon
- 2 large ripe red tomatoes chopped
- 1 tsp paprika
- pinch cayenne pepper
- salt
Roast eggplants in a 400' oven until skin puffs up.
Let cool, and then peel away the skin, and cut the flesh intp 1/2
inch dice.
Put all the ingredients except the lemon juice, and salt into a large
skillet, and cook over medium heat.
Stir often until eggplant is soft, and cooked through.
Most of the liquid sould have evaporated.
Cool to room temperature, and season with salt, and lemon juice.
Serve. |
