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Moroccan Eggplant Salad - Live5News.com | Charleston, SC | News, Weather, Sports

from East Cooper Medical Center dietitian Shani Freeman

Moroccan Eggplant Salad

East Cooper Medical Center Executive Chef Michael Fazzone East Cooper Medical Center Executive Chef Michael Fazzone

INGREDIENTS

2 large eggplants.

2 large tomatoes

2 teaspoons of minced garlic

1 teaspoon paprika

1/2 cumin

1 pinch of cayenne pepper

lemon juice from 1 lemon

Salt

DIRECTIONS

Roast the eggplant on the grill until it softens.

Peel and dice eggplant in to 1 inch cubes.

Peel and seed the tomatoes.

Dice tomatoes in to 1/2 inch cubes.

Add all ingredients other than the lemon juice in to a pan, cook and stir.

Cool to to temperature.

Add the lemon juice and salt.

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