Moroccan Eggplant (Aubergine) Salad

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
61
FAT
9%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

1 teaspoon paprika (I used hot Hungarian)

1 large eggplant , unpeeled and cut into 1-inch cubes

salt , to taste

1 teaspoon ground cumin

5 cups water

2 teaspoons olive oil

3 garlic cloves , minced

1-2 tablespoon fresh lemon juice

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