| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Moroccan |
Appetizers, Moroccan, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants, 2 lb total |
|
|
Salt |
|
|
Olive oil, for frying |
| 3 |
|
Garlic cloves, chopped |
| 1 1/2 |
ts |
Sweet red pepper |
| 1/4 |
ts |
Hot red pepper |
| 1 |
ts |
Cumin |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
|
|
Black pepper |
|
|
Italian parsley, chopped |
|
|
Half lemon slices |
|
|
Black olives, optional |
INSTRUCTIONS
DRESSING
GARNISH
Remove vertical strips of skin from the eggplant using a vegetable peeler.
Cut into lsices 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.
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