Spanish Eggplant Salad with Onions and Peppers

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This salad is similar to the Moroccan salad, but it has roasted onions, roasted peppers, and, if you want, roasted tomatoes, too. It makes a wonderful sauce for sautéed chicken or a Spanish-inspired pasta. Although it is not authentic, we like to add some cumin to this salad occasionally. The Spanish do use cumin in many salads, and, besides, we like the taste combination.