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The taste of this salad is different, but it grows on you. (Adapted from The Mercury News)
Ingredients
  • 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
Instructions
Recipe by FatFree Vegan Kitchen at http://blog.fatfreevegan.com/2006/10/moroccan-eggplant-salad-with-preserved.html