Warm Eggplant Salad
30 minutes
This is a classic Arabic warm eggplant salad (always serve it warm, never from the fridge!). Preserved lemon is essential.
1 person made this
Ingredients
Serves: 4
- 2 small eggplants
- 1 tablespoon sea salt
- olive oil, for frying
- 3 large cloves garlic, minced
- 2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin seeds
- 30ml lemon juice
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped coriander leaves
- 2 teaspoons preserved lemon
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Slice the eggplants into 2cm rounds. Sprinkle with the salt and let sit in a colander for 30 minutes. Rinse and pat dry with paper towels.
- Heat the oil into wide pan to 1-2cm deep and fry the eggplant in batches until golden on both sides. Drain on paper towels. Discard the oil and wipe the pan clean.
- Mix the eggplant with the garlic, the paprika, cayenne and cummin seeds and return to the pan. Cook, over low heat, until liquid has evaporated (about 10 minutes).
- Add the lemon juice and pepper. Taste and add more salt if necessary.
- Allow the eggplant to cool for 1/2 hour, then toss with coriander and preserved lemon. Serve slightly warm.
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