Moroccan Eggplant (Aubergine) Salad

Total Time
5 mins
15 mins

This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.

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  1. Place eggplant, garlic, water and salt in a pot and bring to a boil.
  2. Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
  3. Drain in a strainer and allow to cool.
  4. Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
  5. Very nice served at room temperature.