Moroccan Imperial & Coastal
Moroccan Eggplant (Aubergine) Salad
Aubergine simmered on the stove and spiced with cumin and paprika.
20 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 15 min · 20 min total
- easy
- 1
Place eggplant, garlic, water and salt in a pot and bring to a boil. Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
- 2
Drain in a strainer and allow to cool. Place cooled eggplant in a bowl and toss gently with the remaining ingredients. Very nice served at room temperature.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
