Eggplant salad

Try our savory eggplant salad for a flavorful twist on a classic dish. Roasted eggplant combined with fresh veggies and zesty dressing create a delicious harmony of flavors.

Ingredients:

• Olive oil for sauteing
• 4 medium eggplants, diced into 1-inch cubes and salted for 1 hour
• 2 to 3 cloves garlic, chopped
• 2 medium onions, peeled and diced medium
• 5 to 6 ripe plum tomatoes peeled, seeded and diced
• 2 tablespoons honey
• 1 cinnamon stick
• 2 tablespoons ground cumin
• 1 tablespoon tumeric
• 1 tablespoon paprika
• 4 tablespoons red wine vinegar
• Salt and pepper to taste
• 2 tablespoons cilantro, chopped
• 1 tablespoons parsley, chopped

Instructions:

1. Heat a small quantity of olive oil in a big saute pan and saute the eggplant until browned on all sides. Cook in multiple batches until all the eggplant is cooked. In a different large pot, heat 2 tablespoons of olive oil and cook the garlic and onions until they turn see-through. Then, mix in the eggplant, tomatoes, honey, and spices. Simmer until all the liquid evaporates. Stir occasionally to prevent sticking. Take it off the heat, add vinegar and adjust the seasoning. Sprinkle with herbs before serving. Allow it to cool down to room temperature before serving.

Summary:

• Calories: 1319 kcal
• Fat: 49 g
• Protein: 33 g
• Carbs: 223 g
• Potassium: 6950 mg
• Magnesium: 466 mg