MOROCCAN EGGPLANT (AUBERGINE) SALAD

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Moroccan Eggplant (Aubergine) Salad image

This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large eggplant, unpeeled and cut into 1-inch cubes
3 garlic cloves, minced
5 cups water
salt, to taste
1 teaspoon ground cumin
1 teaspoon paprika (I used hot Hungarian)
1 -2 tablespoon fresh lemon juice
2 teaspoons olive oil

Steps:

  • 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.
  • 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.

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