Moroccan Eggplant Salad Recipes
MOROCCAN EGGPLANT SALAD
Steps:
- Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
- Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes.
- Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
- Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
MOROCCAN EGGPLANT (AUBERGINE) SALAD
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
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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