Arab Salad (Fatouch)

Name: Arab Salad
Total time: 30 min
Yield: 8
Ingredients: 2 sweet peppers, cut into 2.5 cm cubes; 1 cucumber, peeled and cut into 2.5 cm cubes; 500g of seedless tomato, cut into 1 cm cubes; 1 medium onion, cut into rings; 1 small green pepper, cut into cubes; 1/4 cup of chopped parsley; 1/3 cup of chopped chives; 3 soup spoons of ground cumin; 2 cloves of garlic, minced; 1/4 cup of lime juice; 1/3 cup of olive oil; Salt and black pepper to taste

1
2 sweet peppers, cut into 2.5 cm cubes
2
1 cucumber, peeled and cut into 2.5 cm cubes
3
500g of seedless tomato, cut into 1 cm cubes
4
1 medium onion, cut into rings
5
1 small green pepper, cut into cubes
6
1/4 cup of chopped parsley
7
1/3 cup of chopped chives
8
3 soup spoons of ground cumin
9
2 cloves of garlic, minced
10
1/4 cup of lime juice
11
1/3 cup of olive oil
12
Salt and black pepper to taste

Ingredients

1
2 sweet peppers, cut into 2.5 cm cubes
2
1 cucumber, peeled and cut into 2.5 cm cubes
3
500g of seedless tomato, cut into 1 cm cubes
4
1 medium onion, cut into rings
5
1 small green pepper, cut into cubes
6
1/4 cup of chopped parsley
7
1/3 cup of chopped chives
8
3 soup spoons of ground cumin
9
2 cloves of garlic, minced
10
1/4 cup of lime juice
11
1/3 cup of olive oil
12
Salt and black pepper to taste

Directions

1
Preheat the oven to 180°C (moderate)
2
Spread the eggplant onto a baking sheet without overlapping any pieces and bake for 10-15 minutes or until it's dry and slightly toasted
3
Let it cool and reserve
4
In a large bowl, combine the cucumber, tomato, onion, green pepper, parsley, chives, and cumin
5
Add the remaining ingredients, mix with the eggplant, and serve immediately
6
163 calories per serving