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Moroccan Eggplant Salad

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 ea Eggplants,

    2. 2 lb total Salt Olive oil, for frying

    3. 3 ea Garlic cloves, chopped

    4. 1 1/2 ts Sweet red pepper

    5. 1/4 ts Hot red pepper

    6. 1 ts Cumin --DRESSING--

    7. 2 tb Olive oil

    8. 2 tb Lemon juice

    Instructions Jump to Ingredients ↑

    1. Black pepper --GARNISH-- Italian parsley, chopped Half lemon slices Black olives, optional 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.

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