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Popular:  Lemon Balm    Eczema    Slimming Tea    Miraforte    Alli 90 

Eggplant Salad
Prep Time: 10-15 minutes

browse: home > cooking > shop by recipes > mediterranean

 
Sea Salt
Sea Salt
Coarse for Grinding, 5 lb, (Frontier) 

$10.56

QTY  


   
Simply Organic Paprika Powder
Simply Organic Paprika Powder
16.10 oz, (Frontier) 

$11.00

QTY  


   
Cumin Seed Ground
Cumin Seed Ground
1.6 oz, (Frontier) 

$4.82

QTY  


   
Simply Organic Cumin Seed Ground
Simply Organic Cumin Seed Ground
0.46 oz, (Frontier) 

$2.11

QTY  


   
Simply Organic Cumin Seed Ground
Simply Organic Cumin Seed Ground
14.40 oz, (Frontier) 

$13.32

QTY  


   
Simply Organic Parsley
Simply Organic Parsley
0.26 oz, (Frontier) 

$4.17

QTY  


   

 


Ingredients


1 pound eggplants
2  cloves garlic, crushed
1/2 teaspoon cayenne or chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon lemon juice
1 tablespoon chopped parsley
1  tomato, cut into wedges
oil
salt
pepper

Directions

Heat oven to 200 degrees.

Put the eggplants, whole, onto a baking tray and prick the skins. Bake for 20 minutes or until very soft. Set aside to cool and then remove the skin.

Next place the flesh in a bowl. Chop and then mash with a fork. Add the garlic, cayenne or chili powder, cumin, half the paprika, and seasoning. Add the lemon juice and mix well.

Now heat some oil in a heavy pan and cook the mashed eggplant mix, stirring all the time until it has browned and the mixture is dry.

Transfer to a serving dish, sprinkle with remaining paprika, the parsley and a few drops of oil. Decorate with the tomato wedges.

Ease of preparation: Easy

Preparation time: 10-15 min

Cook time: 20-30 min

Servings: 4

 

 


 
 
     
 
 
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