Eggplant With Preserved Lemon

3 faves
More from this source
SF Gate

Comments

Add a comment

Ingredients

1 medium globe eggplant, about 1 pound

1 teaspoon ground cumin (preferably toasted), or more to taste

1/2 preserved lemon including flesh, finely diced, about 2-3 tablespoons

-- Juice of 1 lime, about 1 1/2 tablespoons, or to taste

-- Kosher salt to taste

-- Extra virgin olive oil to drizzle

You might also like

Spiced Eggplant With Bulgur Salad
Bon Appetit
Chermoula Eggplant With Bulgur And Yogurt
The New York Times
Aubergine and beef shakshuka
Lucy Jessop
Moroccan Tagine With Couscous
Foodista.com
Roasted Eggplant With Miso Lime Dressing
The Year In Food
Eggplant Caprese
Pamela Salzman
Grilled Eggplant With Herbed Quinoa
Sprouted Kitchen
Baked Mushroom Risotto W/ Sautéed Eggplant
Veggie Num Num
Breaded Eggplant With Arugula And Parmesan
Whole Living
Rice And Lentil-Stuffed Baby Eggplants
Pamela Salzman