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Moroccan Eggplant Salad

Ingredients (use vegan versions):

2 large firm eggplants
2 teaspoon minced garlic
1/2 ground cumin
juice of one lemon
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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Recipe of the day!

Moroccan Eggplant Salad

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