PRESENTER – ESTHER KADOCH

 

Moroccan Eggplant Salad

Ingredients:

2 small or 1 large eggplant, peeled and cubed

Fry eggplant for 7 mins till browned

Then add:

Handful of cilantro, diced

Green olives, sliced

Red pepper diced

1 tsp. Paprika

1 tsp. Salt

1 tsp. Garlic powder

2 tbsp. Vinegar

4 tbsp. Olive oil

Cook for 8 mins while stirring – enjoy!