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This recipe for eggplant salad uses the
exotic flavors of northern Africa.
Eggplant Salad
- 1/4 cup olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 cup lime juice
8 cloves garlic
1/2 cup cilantro
3 pounds eggplant, 1-inch thick slices
3 plum tomatoes, halved lengthwise
4 peppers, halve and seed
1 jalapeno, halve and seed
- In a blender add olive oil, turmeric,
cumin, red pepper flakes, lime juice, garlic, and cilantro and
pulse until blended.
- Toss the marinate over the cut vegetables
and let it sit for 30 minutes.
- Preheat the grill to medium heat.
- Grill all the vegetables for about 4 to
5 minutes until cooked but not mushy.
- Let the vegetables chill and then cut
into bite size pieces.
- Garnish with lemon juice, olive oil, and
salt.
Makes 8 servings
Recipe and video provided courtesy of SummerKitchen.tv.
Photograph property of CooksRecipes.com.
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