Moroccan cubed eggplant salad

This salad is one of my favorite salads. Seriously, what’s there not to like about fried garlicky eggplant? My mom used to fry the eggplant cubes. I decided to make it healthier and roast the cubes instead.

(GF, V)

• 1 big eggplant, cut into cubes 

• 1 tsp garlic powder

• ¼ c oil

• 1 tbs

• 1 tsp paprika

• 1 garlic clove, crushed 

• 1 tsp cumin

• 1 tbsp chopped cilantro 

1. Sprinkle the eggplant with salt and place in a colander to drain for an hour.

2. Preheat the oven for 400.

3. Pat the eggplant dry. Put the eggplant cubes in a baking pan lined with parchment paper.

4.  Mix the garlic powder, the oil and salt and rub the eggplant with it.

5. Bake for about 40 minutes till the eggplant is brown gold and fully cooked.  Let it cool off. Transfer to a bowl. 

6. Add the rest of the ingredients and mix.