Title: Eggplant Salad la Tamu
Categories: Appetizer Moroccan Salad Vegetable
Yield: 4 Servings
| 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 |
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.