Moroccan eggplant salad

Ingredients

• 2 large eggplants
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup pitted black olives
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• Salt and pepper to taste

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Wash the eggplants and cut them into small cubes. Spread them on a baking tray and drizzle with a little olive oil. Season with salt and pepper.
3. Roast the eggplant for about 20–25 minutes, until golden and tender.
4. In a frying pan, heat a little olive oil and sauté the onion and garlic until tender.
5. Add the black olives and ground cumin and cook for a few more minutes.
6. In a separate bowl, mix the olive oil, red wine vinegar and chopped cilantro. Season with salt and pepper.
7. In a large bowl, combine the roasted eggplant with the onion, olive and cumin mixture. Then add the dressing and toss well.
8. Serve the Moroccan eggplant salad at room temperature or cold, as a side for your favorite dishes.