Arabic Eggplant Salad

Ingredients

  • 2 x 300 g Eggplants
  • 1 Tbsp sea salt
  • olive oil for frying
  • 3 large garlic cloves minced
  • 2 tsp sweet paprika
  • 1/4 tsp cayenne pepper or ground chilli
  • 1 tsp cumin seeds, roasted and ground
  • 30 ml lemon juice
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp chopped coriander leaves
  • 2 tsp diced preserved lemon

Description

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