Eggplant Salad

Name: Eggplant Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 3 eggplants medium; 4 plum tomatoes; 2 cloves garlic chopped; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1 teaspoon sugar; 1 tablespoon tomato puree; 2 teaspoons mint chopped; 1/2 lemon; salt; olive oil

La Cocina de Babel

12Ingredients

170Calories

40Minutes

Drawing inspiration from Moroccan cuisine, this eggplant salad features fresh mint and plenty of cumin and cayenne pepper to keep this salad exciting. Fresh eggplant is lightly fried and added to a mixture of tomato puree and spices with the end being a delicious gluten free and vegetarian salad. Low in calories this eggplant salad is ready to serve in 40 minutes. Serve with flatbread and couscous for a Moroccan inspired lunch or dinner.

Ingredients

servings:

3 eggplants (medium)
4 plum tomatoes
2 cloves garlic (chopped)
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon tomato puree
2 teaspoons mint (chopped)
1/2 lemon
salt
olive oil

Directions

Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
Peel the tomatoes by making a small incision in the shape of a cross and placing them in boiling water for a few seconds. This will cause the peel to come off easily.
Cut into quarters and set aside.
Heat a little oil in a deep frying pan. Add the eggplant, reduce the heat, and cook for 2–3 minutes.
Add the tomatoes, cumin, paprika, and cayenne pepper, and stir.
Dissolve the tomato puree and sugar in 250 milliliters of water.
Add the eggplant mixture and cook on a low heat until the sauce thickens.
Add the mint and a few drops of lemon juice.

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