~Best served cold and great for a big feast or even a summer BBQ or picnic~
Prep time: 5 minutes
Cook time: 15-20 minutes
2 tbsp oil
1 large eggplant diced
2 tsp paprika powder
1 shallot diced
1-2 tbsp lemon juice
Salt and pepper to taste
In a frying pan, heat the oil on medium heat and then add the eggplant. Mix it well and leave it to cook for 5 minutes stirring occasionally. Cover the pan and lower the heat and let it cook for 10-15 minutes or until tender.
Add the paprika, stir it in well and cook for 2 minutes. Add the salt and pepper, stir well and cook it for 2 minutes. Add 1 tbsp of lemon juice, stir well and cook for 1 minute. Now give it a taste. If you like more lemon add some more.
Turn the heat off and stir in the raw diced shallot. This salad is best served cold but you can eat it hot or warm if you like. This is a typical dish we make often for Jewish holiday celebrations or for summer BBQ’s, parties and picnics. It is great as a side dish or spread on some nice crusty bread or crackers. It will keep well in the fridge for 5-7 days, or maybe a little longer.
If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies under Cooked Moroccan Salads.
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