Spicy Eggplant Salad

This Spicy Eggplant Salad is a vibrant Moroccan dish that combines smoky roasted eggplant with a zesty dressing and a hint of heat. It's a refreshing and flavorful addition to any meal, perfect for those who enjoy a touch of spice.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them in a mixing bowl.
3. Add olive oil, minced garlic, cumin powder, paprika, cayenne pepper, salt, and black pepper to the eggplant. Toss until the eggplant is well coated.
4. Spread the eggplant evenly on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly browned, stirring halfway through.
5. Once roasted, remove the eggplant from the oven and allow it to cool slightly.
6. In a separate bowl, mix the roasted eggplant with lemon juice and chopped parsley.
7. Taste and adjust seasoning if needed, then serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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