Warm Moroccan Eggplant Salad
If you like eggplant, you will love this full-flavored cooked salad. Have this as a side dish, or add some cooked chickpeas to the mix for a full meal.
Servings: 2 servings
Ingredients
- 4 cup eggplant, diced
- 1 tsp olive oil
- 1 clove fresh garlic, pressed
- 1/2 tsp cumin
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
- 1 tsp nutmeg
- 2 Tbsp lemon juice
- 1 Tbsp capers
- 1/4 cup fresh parsley, chopped
- 2 cup spinach, chopped
Instructions
- Rub some salt on the eggplant and put in a colander to wilt for 30 minutes. Rinse the eggplant, pat dry, and then saute in a pan on medium with the olive oil. Once it has softened slightly, stir in the garlic, spices and a pinch of salt, then allow it to cook until the eggplant is very soft.
- Stir in the rest of the ingredients, except for the greens, to warm.
- Make a bed of spinach on plates, and spoon the eggplant on top. Finish it off with a last squeeze of fresh lemon to dress the greens. Top off with a sprinkle of pine nuts if you like
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 253mg | Potassium: 644mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3450IU | Vitamin C: 41.3mg | Calcium: 60mg | Iron: 2.3mg
