The taste of this salad is different, but it grows on you. (Adapted from The Mercury News)
2 large eggplants, unpeeled (about 2 pounds)
olive oil spray
Juice of 1 lemon
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon paprika
Dash of hot pepper flakes
2 tablespoons diced preserved lemon
2 tablespoons chopped fresh parsley
Preheat oven to 375 F. Cut the eggplants into ½-inch cubes. Spray a large, long baking dish with olive oil, and add the eggplant. Spray the top of the eggplant lightly. Bake, stirring every 10 minutes, until eggplant is tender–about 30 minutes.
Place the eggplant in a serving bowl and toss it with the lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon. Refrigerate until well-chilled–the longer the better. Just before serving, sprinkle with the parsley.
Recipe by FatFree Vegan Kitchen at http://blog.fatfreevegan.com/2006/10/moroccan-eggplant-salad-with-preserved.html