Moroccan Baked Eggplant (aubergine) Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 eggplants
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 1 lemon, juice of
• 2 large ripe tomatoes, chopped
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• salt

Recipe

• 1 roast eggplants in a 400' oven until skin puffs up.
• 2 let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice.
• 3 put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat.
• 4 stir often until eggplant is soft, and cooked through.
• 5 most of the liquid sould have evaporated.
• 6 cool to room temperature, and season with salt, and lemon juice.