Moroccan Salad with Eggplant, Beans, and Goat Cheese
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Moroccan Salad with Eggplant, Beans, and Goat Cheese
Ingredients
- Cilantro - to taste
- Eggplants - 2 pieces
- Garlic - 5 cloves
- White Beans - 10.6 oz
- Ground Cumin - to taste
- Olive Oil - 3 fl oz
- Goat cheese - 7.1 oz
- Mild Chili Spice - 5 pieces
Step by Step guide
Step 1
Grill the eggplants and chili peppers whole until the skin is charred (if you don't have a grill, you can use an old baking tray on the gas stove for the same effect).
Step 2
Immediately peel them without being too aggressive — stand the eggplant upright and use a knife to remove the skin, holding it by the stem.
Step 3
Cut the eggplant into large pieces and place them on a serving dish. Crumble (do not cut!) the soft goat cheese or any other white cheese on top of the eggplants.
Step 4
Boil the white beans, season with garlic, generously drizzle with olive oil, and sprinkle with cumin to taste. Pour the bean mixture over the eggplants and cheese.
Step 5
Squeeze lemon juice over the salad and top with the roasted chili peppers and torn cilantro (optional).
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