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Moroccan Eggplant (Aubergine) Salad Recipe

Moroccan Eggplant (Aubergine) Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 large eggplant, unpeeled and cut into 1-inch cubes
3 garlic cloves, minced
5 cups water
salt , to taste
1 tsp ground cumin
1 tsp paprika (i used hot hungarian)
1 -2 tbsp fresh lemon juice
2 tsp olive oil

Directions:

Place eggplant, garlic, water and salt in a pot and bring to a boil.
Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
Drain in a strainer and allow to cool.
Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
Very nice served at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	56.72 Kcal (237 kJ)
Calories from fat	22.16 Kcal
		% Daily Value*
Total Fat	2.46g	4%
Sodium	9.93mg	0%
Potassium	299.61mg	6%
Total Carbs	8.55g	3%
Sugars	4.84g	19%
Dietary Fiber	3.74g	15%
Protein	1.46g	3%
Vitamin C	5.3mg	9%
Iron	0.5mg	3%
Calcium	50.6mg	5%

Amount Per 100 g
Calories	13.44 Kcal (56 kJ)
Calories from fat	5.25 Kcal
		% Daily Value*
Total Fat	0.58g	4%
Sodium	2.35mg	0%
Potassium	70.99mg	6%
Total Carbs	2.03g	3%
Sugars	1.15g	19%
Dietary Fiber	0.89g	15%
Protein	0.34g	3%
Vitamin C	1.2mg	9%
Iron	0.1mg	3%
Calcium	12mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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