| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Moroccan | Eggplant, Tomatoes, Salad, Moroccan | 6 | Servings |
INGREDIENTS
| 4 | Garlic cloves; finely chopped | |
| 1/2 | ts | Salt |
| Olive oil; (for frying) | ||
| 1 | lb | Tomatoes; cubed |
| 1 | ts | Paprika |
| 1/2 | ts | Ground black pepper |
INSTRUCTIONS
1. Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on both sides and then cut into quarters. 2. Saute the garlic and tomatoes for about 2 minutes. 3. In a medium bowl combine tomato/garlic mixture, add remaining ingredients and toss well. Posted to recipelu-digest Volume 01 Number 434 by RecipeLu <recipelu@geocities.com> on Jan 02, 1998
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