Moroccan Baked Eggplant (Aubergine) Salad
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 2 eggplants
- 2 teaspoons minced garlic
- 1⁄2 teaspoon ground cumin
- 1 lemon, juice of
- 2 large ripe tomatoes, chopped
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- salt
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...