Tuesday, April 10

Moroccan Eggplant Salad

Moroccan eggplant salad is a great side dish. It has a subtle spice to it that accompanies any meal. Even better is can be served hot or cold.

Serves 4-6
Full time: 1 hour 20 minutes
You will need:

2 lg. eggplants
1 onion, diced
1/4 cup olive oil
2 tbsp dried oregano
1 tbsp red wine vinegar
1/2 tbsp sugar
1/2 tbsp ground cumin

Let us begin:

Preheat oven to 350

Slice eggplant thick a little less then 1/2" but more than 1/4"

Spread slices out on parchment lined baking sheets

Sprinkle heavily with all the salt and drizzle with 1/4 cup olive oil

Allow to roast in oven for 1 hour or until golden

Remove eggplant from tray and corse chop. Mix in a large bowl with onion

Add in remaining ingredients and mix completely