Serves: 4
Total Calories: 91
1. Preheat the grill to medium.
2. When ready to cook, brush the eggplants with about 1/2 tablespoon of the oil, then place on the hot grate and grill until charred all over and the flesh is very soft, turning with tongs as needed. The whole process will take 15 to 20 minutes for small eggplants up to 30 minutes for large. Transfer the eggplants to a cutting board to cool.
3. Cut the stem ends from the eggplants and scrape off the charred skin with a paring knife, then finely chop the flesh and transfer to a serving bowl. Stir in the remaining oil, the parsley, 2 tablespoons lemon juice, garlic, cumin, paprika, pepper, and 1/2 teaspoon salt. Taste for seasoning, adding salt or lemon juice as necessary the salad should be highly seasoned. Serve at room temperature.
Serves 4
This Moroccan Egglplant Salad / Salade d'Aubergines recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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