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Eggplant Salad La Tamu appetizers, moroccan, salads, vegetables 5 small eggplants, sliced 1 salt 2 tablespoon olive oil 1/4 teaspoon black pepper 1/2 teaspoon sweet red pepper 1 teaspoon vinegar -=or=- lemon juice 1/2 teaspoon garlic, chopped 1 tablespoon italian parsley, chopped 2 large tomatoes, skinned & grated 1 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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