Moroccan Eggplant (Aubergine) Salad

Recipe by Engrossed
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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