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.
Difficulty: ................. beginners
Preparation: ............ about 25 minutes
Servings: ................. 2
1 eggplant, diced
1 tsp olive oil
1 Tbsp lemon juice
2 Tbsp capers
1 Tbsp green olives, chopped
1 clove garlic, pressed
handful parsley, chopped
large handful of salad greens
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