Spanish Eggplant and Date Salad


  • 1 large eggplant, peeled and cut into 1-inch chunks
  • ½ c olive oil
  • 2 T fresh lemon juice
  • 1 T smoked sweet paprik
  • 6 garlic cloves, minced
  • 1 t ground cumin
  • Kosher salt and fresh-ground black pepper, to taste
  • + 1 more ingredients
    • 6 pitted dried dates, chopped

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 ...

View full recipe at Relish


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