Moroccan Eggplant Salad
Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.
Moroccan Eggplant Salad
4 Servings
2 eggplants, 2 lb total
1 salt
1 olive oil, for frying
3 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
1 black pepper
GARNISH ========================
1 Italian parsley, chopped
1 half lemon, Slices
1 black olives, optional
Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into slices 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.
Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.