• 1 large unpeeled eggplant, cut into 1-inch cubes
• 3 cloves garlic, finely chopped
• 5 cups water
• Salt to taste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup lemon juice
• 1/4 cup olive oil

Method

Place eggplant, garlic, water, and salt in a saucepan and bring to boil.  Cover and cook over medium heat for ten minutes, or until eggplant cubes are cooked but still firm.  Drain eggplant in a strainer, allowing to cool; then transfer to a salad bowl.  Sprinkle with salt, cumin, and paprika and toss gently.  Just before serving, add lemon juice and olive oil; gently toss again just before serving.

Serves: 4 to 6

Reprinted with permission from ©Interlink Publishing, text © Habeeb Salloum Classic Vegetarian Cooking from the Middle East and North Africa, published by Interlink Publishing.   click for book review

more vegetable recipes      back to chef and cookbook recipes      back to salad page

 

 

top of page