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

    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

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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).
    4. Add the lemon juice and pepper. Taste and add more salt if necessary.
    5. Allow the eggplant to cool for 1/2 hour, then toss with coriander and preserved lemon. Serve slightly warm.

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