This tasty salad is served with bread and can be eaten either hot or cold.
1 , diced
1 Tablespoon, chopped
1 Clove (5 gm), pressed
1⁄4 Cup (4 tbs), chopped (Or Handful)
1⁄4 Cup (4 tbs) (Or Large Handful)
1.Rub some salt on the eggplant and put in a colander to wilt for 30 minutes. Rinse the eggplant, pat dry, and then saute in a pan on medium with the olive oil until it is soft.
2.Remove from the pan, and put in a bowl with the rest of the ingredients and toss. I hope you enjoy this Moroccan eggplant salad, the latest of my healthy vegan recipes.