Spanish Eggplant and Date Salad


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

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 chi...

View full recipe at Spry Living


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