Moroccan Baked Eggplant (Aubergine) Salad

1. 1

   Roast eggplants in a 400' oven until skin puffs up.

2. 2

   Let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice.

3. 3

   Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat.

4. 4

   Stir often until eggplant is soft, and cooked through.

5. 5

   Most of the liquid sould have evaporated.

6. 6

   Cool to room temperature, and season with salt, and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.