Moroccan Eggplant Salad with Preserved Lemon

Moroccan Eggplant Salad with Preserved Lemon
Moroccan Eggplant Salad with Preserved Lemon requires roughly 45 minutes from start to finish. This recipe serves 6. This side dish has 68 calories, 2g of protein, and 0g of fat per serving. fatfreevegan.com. If you have juice of lemon, ground cumin, preserved lemon, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, primal, and vegan diet.

Instructions

1
Cut the eggplants into ½-inch cubes. Spray a large, long baking dish with olive oil, and add the eggplant. Spray the top of the eggplant lightly.
Ingredients you will need
EggplantEggplant
Olive OilOlive Oil
Equipment you will use
Baking PanBaking Pan
2
Bake, stirring every 10 minutes, until eggplant is tender–about 30 minutes.
Ingredients you will need
EggplantEggplant
Equipment you will use
OvenOven
3
Place the eggplant in a serving bowl and toss it with the lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon. Refrigerate until well-chilled–the longer the better. Just before serving, sprinkle with the parsley.
Ingredients you will need
Preserved LemonPreserved Lemon
Lemon JuiceLemon Juice
EggplantEggplant
PaprikaPaprika
ParsleyParsley
GarlicGarlic
PepperPepper
CuminCumin
Equipment you will use
BowlBowl
DifficultyMedium
Ready In45 m.
Servings6
Health Score12
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