salads sides

Eggplant and Tomato Salad

Eggplant is a key vegetable in the cuisine of the Mediterranean. It shows up in stews, dips, side dishes and salads like this one.
15m
PREP TIME
15m
COOK TIME
131
CALORIES
9
INGREDIENTS

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Ingredients 4 (1/2 cup) Servings

  • 3 tablespoons olive oil
  • 1 medium eggplant, about 1/2 pound, peeled and cut into 3/4-inch cubes
  • 1 pint grape tomatoes, halved lengthwise
  • 2 teaspoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
  • 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chopped fresh mint
  • 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper

INSTRUCTIONS

  • 1 Heat oil in large skillet on medium heat. Add eggplant; cook and stir 5 minutes or until tender. Add tomatoes, Seasoning and sea salt; cook and stir 10 minutes or until tomatoes soften
  • 2 Spoon into serving bowl. Add lemon juice, cilantro, mint and pepper; toss lightly. Serve warm

NUTRITION INFORMATION

(per Serving)

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