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Moroccan Eggplant Salad appetizers, moroccan, salads, vegetables 2 each eggplants, 2 lb total 1 salt 1 olive oil, for frying 3 each garlic cloves, chopped 1 1/2 teaspoon sweet red pepper 1/4 teaspoon hot red pepper 1 teaspoon cumin ----DRESSING---- 2 tablespoon olive oil 2 tablespoon lemon juice 1 black pepper ----GARNISH---- 1 italian parsley, chopped 1 half lemon slices 1 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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