Moroccan Eggplant (Aubergine) Salad - cooking recipe

Ingredients

1 large eggplant, unpeeled and cut into 1-inch cubes
3 garlic cloves, minced
5 cups water
salt, to taste
1 teaspoon ground cumin
1 teaspoon paprika (I used hot Hungarian)
1 -2 tablespoon fresh lemon juice
2 teaspoons olive oil

Preparation

Place eggplant, garlic, water and salt in a pot and bring to a boil.
Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
Drain in a strainer and allow to cool.
Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
Very nice served at room temperature.