Title: Moroccan Eggplant Salad
Categories: Appetizer Moroccan Salad Vegetable
Yield: 4 Servings
| 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 |
| DRESSING |
| 2 | tb | Olive oil |
| 2 | tb | Lemon juice |
| | | Black pepper |
| GARNISH |
| | | Italian parsley, chopped |
| | | Half lemon slices |
| | | Black olives, optional |
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.