Moroccan Baked Eggplant (Aubergine) Salad

"There are a couple of these on here already but I love the rosated flavour of the eggplants. This recipe comes from Morocco (obviously)."
 
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Ready In:
40mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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