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Zaalouk (Moroccan Eggplant Salad)
Ingredients
  • 1 medium globe eggplant, peeled and cut into 1 ½ inch cubes
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 large tomatoes, diced
  • 3 large garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup chopped cilantro, more for garnish
  • ¼ cup chopped parsley
  • water
  • 1 lemon, juice of
Steps
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