1. Today we are sharing a recipe for Moroccan Eggplant Salad, from the Kosher Gourmet Book, by the 92nd Street Y Kosher Cooking School. This recipe is an easy one to tackle, and the salad is delicious!Moroccan Eggplant Salad Makes 8 servings 1 medium eggplant 2 cloves garlic, peeled and finely minced 2 tablespoons paprika ½ teaspoon cayenne pepper, or to taste ¼ cup vegetable oil Juice of 1 lemon 1 teaspoon round cumin Salt and freshly ground black pepper to taste 1. Preheat oven to 450 °F. Place eggplant in nonmetal baking dish and bake about 1 hour, or until completely soft. Let cool until easy to handle. 2. Peel eggplant and place over colander to drain. In medium bowl, mash eggplant flesh. Stir in remaining ingredients and let stand for flavors to blend and until mixture reaches room temperature. We hope you enjoy this easy recipe, and want to see your results! [92Y Jewish Diversity]

    Today we are sharing a recipe for Moroccan Eggplant Salad, from the Kosher Gourmet Book, by the 92nd Street Y Kosher Cooking School.

    This recipe is an easy one to tackle, and the salad is delicious!

    Moroccan Eggplant Salad

    Makes 8 servings

    1 medium eggplant
    2 cloves garlic, peeled and finely minced
    2 tablespoons paprika
    ½ teaspoon cayenne pepper, or to taste
    ¼ cup vegetable oil
    Juice of 1 lemon
    1 teaspoon round cumin
    Salt and freshly ground black pepper to taste

    1. Preheat oven to 450 °F. Place eggplant in nonmetal baking dish and bake about 1 hour, or until completely soft. Let cool until easy to handle.
    2. Peel eggplant and place over colander to drain. In medium bowl, mash eggplant flesh. Stir in remaining ingredients and let stand for flavors to blend and until mixture reaches room temperature.

    We hope you enjoy this easy recipe, and want to see your results!

    [92Y Jewish Diversity]