Moroccan Eggplant Salad

Moroccan Eggplant Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.

Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.

Ingredients (use vegan versions):

• 2 large firm eggplants
• 2 teaspoon minced garlic
• 1/2 ground cumi
• juice of one lemo
• 2 large ripe red tomatoes chopped
• 1 teaspoon paprika
• pinch cayenne pepper
• salt

Directions:

Roast eggplants in a 400” oven until skin puffs up. Let
cool, and then peel away the skin, and cut the flesh intp
1/2 inch dice. Put all the ingredients except the lemon
juice, and salt into a large skillet, and cook over medium
heat. Stir often until eggplant is soft, and cooked through.
Most of the liquid sould have evaporated. Cool to room
temperature, and season with salt, and lemon juice. Serve.

Serves: 6-8

Preparation time: 30 min

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