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Eggplant Chermoula Salad
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Ingredients
- Eggplants2 large (or 4 medium)
- chermoula paste1 cup
- Salt1 tsp (or to taste)
- Olive Oil3 tbsp
- White vinegar2 tbsp (or fresh lemon juice to taste)
Allergens (inferred from ingredient names): eggs
Nutrition per serving (modelled estimate, not measured): kcal 210, protein 5, fat 16, carbs 14, fiber 5, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: tasteofmaroc.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed