Moroccan Eggplant Salad (version II)
2 large, firm eggplants
Roast the eggplants in the oven at 400° or over a gas flame until the skin puffs up. Let the eggplants cool until they can be handled.
2 large, ripe, red tomatoes, peeled, seeded, chopped
2 teaspoons minced garlic
1 teaspoon paprika
1/2 teaspoon ground cumin
juice of 1 lemon
Using a small knife, peel away the skin of the eggplant. Cut the flesh into 1/2 inch dice.
Put all of the ingredients, except the lemon juice and salt, into a large skillet and cook over medium heat, stirring often, until the eggplant is soft and cooked through. Most of the liquid should have evaporated. Cool to room temperature and season with salt and lemon juice.
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