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Moroccan Eggplant Salad

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Ingredients
2 large firm eggplants
2 tsp minced garlic
1/2 ground cumin
juice of one lemon
2 large ripe red tomatoes chopped
1 tsp paprika
pinch cayenne pepper
salt

Preparation
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.





additional informations

Recipe group Salad
region African
Source/Quelle:
Sarah Sarah@netmart.com
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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