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Moroccan Eggplant Salad

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking10 minutes
Ready In60 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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