| 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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