Two no-fuss recipes that'd be perfect at a Moroccan-themed evening.
Moroccan Eggplant Salad
Ingredients:
1 lb firm eggplant
1 small red onion, chopped
2 tsp red wine vinegar
1 tsp granulated sugar
2 tbsp extra virgin olive oil
2 tbsp fresh parsley, chopped
¾ tsp ground cumin
Method:
In a large pan over medium heat, roast the whole eggplant, turning frequently with tongs, until blackened and tender, approximately 20 – 30 minutes. Transfer to a cutting board, and allow to cool slightly before cutting off and discarding stem. Remove skin by scraping off, and discard. Coarsely chop the eggplant. Toss with onion, vinegar, sugar, 1 tbsp oil, 1 tbsp parsley, ½ tsp cumin and salt to taste.
Serve in a shallow bowl, drizzled with remaining olive oil, and garnished with parsley and cumin.
Moroccan Carrot Salad
Ingredients:
1 lb carrots
½ cup fresh parsley, chopped
1 clove garlic
¼ cup lemon juice
¼ cup vegetable oil
½ tsp cumin
1 tsp paprika
Red pepper flakes to taste
Peel carrots and cook whole until they are slightly softened. Allow to cool before slicing. Combine with remaining ingredients and serve at room-temperature.
Recipes courtesy Michael Bonacini