Moroccan Eggplant Salad

So I am not exactly sure where this recipe came from, possibly from a magazine. Anyway, today was my last day before HSC starts (5hrs of exams tomorrow :( ) so it was going to be inevitable that I did a bit of comfort cooking to calm my nerves. We had a massive eggplant in the fridge so I decided upon making this Moroccan Eggplant Salad. I found that it was really good and would happily make it again!

Ingredients:

• 3 eggplants, sliced into 1cm thick rounds (or 1 big one like I had)
• 1 handful flat leaf parsley 
• 4 tomatoes, peeled, deseeded and halved
• 1 tablespoon cumin 
• 5-6 green olives, deseeded and halved
• 1 tablespoon preserved lemon, thinly sliced
• Juice of one lemon (fresh is the best) 
• Salt and Pepper

Method:

• Heat oil and fry the eggplant in batches, until golden brown all over
• Set aside and in the same pan, heat a little more oil and add the parsley (it will spit)
• Add the tomatoes, cumin and toss together over a low heat for two minutes
• Add the cooked eggplant, olives, preserved lemon, then half the lemon juice and toss together
• When at room temperature add the remaining lemon juice over the top and serve with bread for mopping (my favourite part) or couscous

This recipe is a bit unusual but surprisingly good! 

Hope you enjoy!

Love and Luck

xxxx