| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Moroccan |
Appetizers, Moroccan, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
sm |
Eggplants, sliced |
|
|
Salt |
| 2 |
tb |
Olive oil |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Sweet red pepper |
| 1 |
ts |
Vinegar -=OR=- lemon juice |
| 1/2 |
ts |
Garlic, chopped |
| 1 |
tb |
Italian parsley, chopped |
| 2 |
lg |
Tomatoes, skinned & grated |
|
|
Lemon quarters |
INSTRUCTIONS
Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well
under running water & pat dry on paper towels. Saute eggplants in oil until
just golden. Add salt to taste, along with the peppers & the rest of the
ingredients except the lemon quarters. Cook & mash gently for 10 to 12
minutes, or until excess liquids have evaporated. Adjust seasoning. Allow
to cool & then serve garnished with lemon quarters.
A Message from our Provider:
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