Eggplant salad with pepper and cumin

4 servings

30 minutes

Eggplant salad with pepper and cumin is the embodiment of Moroccan culinary tradition filled with the aromas of spices and the freshness of vegetables. Soft and velvety eggplants harmoniously combine with the spiciness of garlic and the mild heat of red pepper. Cumin adds a warm, earthy note to the dish, while lemon juice refreshes the taste with a slight tang. This salad is often served as an appetizer or side dish to meat and fish dishes, beautifully revealing the flavors of Eastern cuisine. It is presented as part of traditional feasts where dishes are filled with history, culture, and the richness of natural ingredients.

Energy value per serving

• Calories: 144.2
• Proteins: 3.1g
• Fats: 9.2g
• Carbohydrates: 12.2g

Ingredients

• Eggplants: 4 pc
• Ground red pepper: to taste
• Vegetable oil: 2 tbsp
• Garlic: 2 clove
• Caraway: to taste
• Lemon juice: 2 tbsp
• Carrot: 1 pc
• Salt: to taste

Cooking steps

1. Cut the eggplants and carrots into cubes (smaller for carrots) and boil in salted water, adding minced garlic and ground red pepper. Add salt.

   Required ingredients:

   • Eggplants: 4 pieces
   • Carrot: 1 piece
   • Salt:  to taste
   • Garlic: 2 cloves
   • Ground red pepper:  to taste

2. Place the eggplants and carrots, let the excess water drain. Season with vegetable oil and lemon juice. Sprinkle with cumin.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Lemon juice: 2 tablespoons
   • Caraway:  to taste