Morrocan salad

serves 4


5 tbsp olive oil

1 diced onion

3 cloves crushed garlic

1 red paprika (chopped)

1/2 zuchini

1 diced eggplant

2 teaspoons ground cumin

1 lemon (squeezed)

2 tbsp fresh coriander


In a large saucepan heat the olive oil and sauté the onion and garlic for 3 minutes. Add the paparika, zucchini and eggplant and stir fry. Add 100 ml of water and the cumin. Bring this mix to a boil and let simmer for about 15 minutes while occasionally stirring. Add lemon juice to taste and season with salt and pepper. Let the vegetables cool of a bit and before serving sprinkle with cilantro. This salad goes really well with Turkish or other Mediterranean bread.

per serving 130 calories


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