Charmoula Eggplant

(1 vote)

1/4 cup white wine vinegar
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic
2 pounds eggplant
3 tablespoons chopped parsley
3 tablespoons chopped cilantro

Slice the eggplant into 1-inch-thick rounds (or if using Japanese eggplant, halve lengthwise). Brush with olive oil and either grill slices on each side or place in a single layer on a baking sheet and bake at 375 for 20 minutes. Combine the vinegar and spices and drizzle in the oil for the dressing. Add the herbs and pour the dressing over the eggplant. Serve at room temperature.


Comments:

this was disgusting!!!!
Anonymous, Location not stated.


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