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Deborah

Deborah Dana

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Recipe

Smoked Eggplant Salad

20 mins
Low
18
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Eggplant is a delicious vegetable used in Mediterranean and Arab cuisines. In this recipe the eggplant takes on a spice when cooked directly over a fire.
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Ingredients

4 portions
  • 2 eggplants
  • 1 tomtato, chopped
  • 1 green bell pepper, chopped
  • 1/2 cups fresh parsley, chopped
  • 1/2 cups lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon baharat
  • 1 teaspoon sea salt

Preparation

Chop the aubergines with a fork several times and place directly on the fire to cook until blisters come out all around. Remove from heat and allow to cool for 1 minute.
Cut the aubergines horizontally, remove their inner pulp and place in a bowl.
With a fork, crush the aubergine to make a puree and add the other ingredients. Mix well.

PRESENTATION

Serve with some black olives.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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