Ingredients
-
2
-
2
-
1/2
-
1
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Moroccan Baked Eggplant (Aubergine) Salad, There are a couple of these on here already but I love the rosated flavour of the eggplants This recipe comes from Morocco (obviously) , There are a couple of these on here already but I love the rosated flavour of the eggplants This recipe comes from Morocco (obviously)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Roast Eggplants in a 400' Oven Until Skin Puffs Up. |
|
2
Done
|
Let Cool, and Then Peel Away the Skin, and Cut the Flesh Intp 1/2 Inch Dice. |
|
3
Done
|
Put All the Ingredients Except the Lemon Juice, and Salt Into a Large Skillet, and Cook Over Medium Heat. |
|
4
Done
|
Stir Often Until Eggplant Is Soft, and Cooked Through. |
|
5
Done
|
Most of the Liquid Sould Have Evaporated. |
|
6
Done
|
Cool to Room Temperature, and Season With Salt, and Lemon Juice. |
