Summary

Ingredients

• 1 eggplant (s)
• 4 tablespoon olive oil
• 0.5 teaspoon ½ ras el hanout
• salt and pepper
• 1 handful raisins
• 1 handful pine nuts
• 1 tablespoon white wine vinegar
• 1 handful parsley

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Instructions

1. Dice the aubergine and mix with all the ingredients except parsley, season with salt, pepper and Ras el Hanout. Bake in the oven at 200 ° C with top / bottom heat for about 25 minutes until the cubes turn brown, turning once in between.
2. Chop the parsley, add it and serve the salad while it is still warm.