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!
Print Recipe Pin Recipe
Course Cold Appetizer
Cuisine Continental
Servings 4 servings
Calories 215.56 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Calories: 215.56kcalCarbohydrates: 32.1gProtein: 3.41gFat: 10.09gSaturated Fat: 1.42gSodium: 168.42mgFiber: 8.48gSugar: 10.2g
Keyword Compound, Lemon, Vegetables
Tried this recipe?Let us know how it was!