Moroccan Eggplant Salad Recipe

Step 1

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.

Step 2

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.

Step 3

Return to skillet & continue to fry until excess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients & allwo to cool.

Step 4

When ready to serve, toss the salad. Correct the seasoning & garnish.

Things You'll Need

  • 2ea Eggplants, 2 lb total
  • Salt
  • Olive oil, for frying
  • 3ea Garlic cloves, chopped
  • 1 1/2ts Sweet red pepper
  • 1/4ts Hot red pepper
  • 1ts Cumin
  • 2tb Olive oil
  • 2tb Lemon juice
  • Black pepper
  • Italian parsley, chopped
  • Half lemon slices
  • Black olives, optional

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