Moroccan Eggplant Salad

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	60 minutes

Ingredients

2	each	eggplants	2 lb total
1	x	salt	to taste
1	x	olive oil	for frying
3	each	garlic cloves
1 1/2	teaspoons	red pepper flakes
1/4	teaspoon	hot chili peppers
1	teaspoon	cumin
		---	Dressing
2	tablespoons	olive oil
2	tablespoons	lemon juice
1	x	black pepper	to taste
		---	Garnish
1	x	italian parsley
Half		lemon	sliced
1	x	black olives	optional

Directions

Remove vertical strips of skin from the eggplant using a vegetable peeler.

Cut into slices 1 inch thick. Salt and leave to drain for 30 minutes.

Rinse well and pat dry.

Heat oil in a skillet and fry the slices on both sides until they are golden brown.

Drain of excess oil. Chop fried slices and mix with the garlic cloves and spices.

Return to skillet and continue to fry until excess liquids have evaporated.

Transfer to a salad bowl.

Sprinkle with dressing ingredients and allow to cool.

When ready to serve, toss the salad.

Correct the seasoning and garnish.

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Member Review

Mexican Fudge

This was a great recipe! Everyone loved it. We ate it after it had cooled about 30 minutes. I dont think it would be good cold. Good with tortilla chips or crackers.

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