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Today we are sharing a recipe for Moroccan Eggplant Salad, from the Kosher Gourmet Book, by the 92nd Street Y Kosher Cooking School. Starting today, every week we will be blogging a recipe taken from the book, relating to a different Jewish community. For more information on diverse Jewish communities please visit Resource Center for Jewish Diversity at 92Y.
Here is the first recipe, and it’s an easy one. If any of you use the recipe and make your own at home, take a photo or video and let us know! We’ll share your photos or video online, on our blog and Facebook page.
 Moroccan Eggplant Salad
Makes 8 servings
1 medium eggplant
2 cloves garlic, peeled and finely minced
2 tablespoons paprika
½ teaspoon cayenne pepper, or to taste
¼ cup vegetable oil
Juice of 1 lemon
1 teaspoon round cumin
Salt and freshly ground black pepper to taste1. Preheat oven to 450 °F. Place eggplant in nonmetal baking dish and bake about 1 hour, or until completely soft. Let cool until easy to handle.
2. Peel eggplant and place over colander to drain. In medium bowl, mash eggplant flesh. Stir in remaining ingredients and let stand for flavors to blend and until mixture reaches room temperature.
We hope you enjoy this easy recipe, and we are looking forward to seeing the results!
[92Y Jewish Diversity]
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