Eggplant raisin salad
This is a Moroccan inspired dish. It Is deep in flavor but still subtle. The better quality the raisons the better this dish is!
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a saute pan on high heat. Add 2 tablespoons of olive oil. Add onions, tomatoes and eggplant and let cook for 4 minutes until slightly golden.
  2. Add water, sumac, garlic, curry and cinnamon and mix well. Turn heat to medium and let cook for ten minutes, stirring occasionally. Let cool.
  3. In a salad bowl add the remaining olive oil, red wine vinegar, salt, honey and mint. Whisk well. Add spinach and mix. Add Eggplant mixture on top, mix and serve.
Notes & Tips:

This is a great salad to serve with whole roasted chicken or even a side salad to burgers!