| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Moroccan |
Eggplant, Moroccan, Salad, Tomatoes |
6 |
Servings |
INGREDIENTS
| 4 |
|
Garlic cloves, finely |
|
|
chopped |
| 1/2 |
t |
Salt |
|
|
Olive oil, for frying |
| 1 |
lb |
Tomatoes, cubed |
| 1 |
t |
Paprika |
| 1/2 |
t |
Ground black pepper |
INSTRUCTIONS
1998
Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on
both sides and then cut into quarters. Saute the garlic and tomatoes
for about 2 minutes. 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,
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