Moroccan Aubergine Salad
When I'm dieting I can have a generous serving of this with a wholemeal pitta for lunch and it calculates to be less than 200 calories, at one point I was even enjoying it as a breakfast with olives and a mug of green tea and mint. A really tasty and satisfying healthy dish!
Ingredients
- 2 Large peeled aubergines washed and cut into cubes (or 4-5 small aubergines)
- 1 cup Parsley washed and chopped
- 1 cup Coriander washed and chopped
- 1/2 cup Olive oil
- 2 tsp Sweet Paprika powder
- 2 tsp Cumin powder
- 1 tsp Turmeric optional
- 2 Chopped green chillies optional
- 8 Cloves of garlic peeled and grated
- 1 tbsp Sea salt to taste
- 3 Medium-sized tomatoes peeled and chopped
- ½ Lemon juiced
- 1 tbsp Moroccan Vinegar
Instructions
- Wash the aubergine well, half peel them and then cut into small cubes.
- Place into a steamer and steam until soft.
- Prepare the marinade by peeling and grating the garlic, Chop the coriander and parsley finely, then add to a bowl or even straight into a wok or frying pan with olive oil before adding the spices.
- Put over low heat and stir for a few minutes before adding the chopped tomatoes and lemon juice.
- Stir well and let simmer for a few more minutes before adding the steamed aubergine cubes.
- Give it another stir and let simmer over low heat until all the moisture has evaporated.
- Serve hot or cold garnished with freshly chopped parsley or cut lemon.
- This dish is traditionally served on the side as a salad, with olives and freshly baked Moroccan bread