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Nutrition info - Recipes

Eggplant Salad Moroccan Style

This simple eggplant side is egg-cellenet. Just a few basic ingredients add smokey flavor to this light fruit. Plant this side on your table tonight!


Eggplant Salad Moroccan Style

Ingredients

For 4 people

  • 3 cup(s) to 4 cups eggplant, unpeeled and cut into 1-inch cubes (one fruit)
  • 3 garlic cloves, minced
  • 40 ounce(s) water
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) paprika
  • 1 tablespoon(s) to 2 tbsp.fresh lemon juice
  • 2 teaspoon(s) olive oil
  • 1 dash(es) salt, to taste

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 cooling. Place cooled eggplant in a bowl and toss gently with the remaining ingredients. Very nice served at room temperature.
Ready in 20 min

Nutrition facts

  • Kcal: 53.89 kcal
  • Fibers (g): 2.12g
  • Sodium (mg): 42.11mg
  • Carbs: 8.03g
  • Fat: 2.52g
  • Saturated fat (g): 0.36g
  • Proteins: 0.85g