Moroccan Eggplant Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 each: Eggplants, 2 lb total
Salt,
Olive oil, for frying
3 each: Garlic cloves, chopped
1 1/2 tsp: Sweet red pepper,
1/4 tsp: Hot red pepper,
1 tsp: Cumin,
DRESSING
2 tbsp: Olive oil,
2 tbsp: Lemon juice,
Black pepper,
GARNISH
Italian parsley, chopped
Half lemon slices,
Black olives, optional
Directions:
Remove vertical strips of skin from the eggplant using a vegetable
peeler. Cut into lsices 1" thick. Salt & leave to drain for 30
minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices
on both sides until they are golden brown. Drain of excess oil. Chop
fried slices & mix with the garlic cloves & spices. Return to skillet
& continue to fry until excess liquids have evaporated. Transfer to
a salad bowl. Sprinkle with dressing ingredients & allwo to cool.
When ready to serve, toss the salad. Correct the seasoning & garnish.
Source from luhu.jp
peeler. Cut into lsices 1" thick. Salt & leave to drain for 30
minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices
on both sides until they are golden brown. Drain of excess oil. Chop
fried slices & mix with the garlic cloves & spices. Return to skillet
& continue to fry until excess liquids have evaporated. Transfer to
a salad bowl. Sprinkle with dressing ingredients & allwo to cool.
When ready to serve, toss the salad. Correct the seasoning & garnish.
Source from luhu.jp