Spanish Eggplant and Date Salad
- Yield: 8 servings
Ingredients
- 1large eggplant, peeled and cut into 1-inch chunks
- 1/2cup olive oil
- 2tablespoons fresh lemon juice
- 1tablespoon smoked sweet paprik
- 6-- garlic cloves, minced
- 1teaspoon ground cumin
- -- Kosher salt and fresh-ground black pepper, to taste
- 6-- pitted dried dates, chopped
Instructions
- Preheat the oven to 375F. Combine all ingredients except dates in a large mixing bowl and spread evenly on a baking pan with sides.
- Bake 45 to 50 minutes, stirring occasionally, until eggplant is browned and cooked through. Place in a bowl. Add chopped dates and stir to combine. Serve warm or chilled. Makes 4 cups.
Adapted from Lionel Mendoza
Nutritional Info *per serving
- Calories 183
- Fat 14g
- Saturated Fat 2g
- Cholesterol 0mg
- Sodium 4mg
- Carbohydrate 14g
- Fiber 2g
- Sugars 2g
- Protein 1g