Moroccan Eggplant (aubergine) Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place eggplant, garlic, water and salt in a pot and bring to a boil.
• 2 cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
• 3 drain in a strainer and allow to cool.
• 4 place cooled eggplant in a bowl and toss gently with the remaining ingredients.
• 5 very nice served at room temperature.