Eggplant Salad
Prep Time: 10-15 minutes

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