This all-season salad uses lightly sautéed eggplant and the result is marvelous! Try it with some lemon and capers for a full flavored dish!
Moroccan Eggplant Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2
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Ingredients
- 1 eggplant, diced
- 1 tsp olive oil
- ½ tsp ground cumin*
- ½ tsp ground ginger*
- ¼ tsp ground turmeric*
- ¼ tsp ground nutmeg*
- 1 Tbsp lemon juice
- 2 Tbsp capers
- 1 Tbsp green olives, chopped
- 1 clove garlic, pressed
- handful parsley, chopped
- 2 cups of salad greens
- *or 1 1/2 tsp Indian Spice Mix – Homemade Spice Mixes
- Rub some salt on the eggplant and put in a colander to wilt for 30 minutes. Rinse the eggplant, pat dry, and then saute in a pan on medium with the olive oil. Once it has softened slightly, stir in the spices and salt, then allow it to cook until the eggplant is very soft.
- Stir in the rest of the ingredients, except for the greens. Make them into a bed on plates, and spoon the eggplant on top. Finish it off with a last squeeze of fresh lemon to dress the greens.
Directions
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