Moroccan Eggplant Salad

* Exported from MasterCook *

MOROCCAN EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Eggplants, 2 lb total
Salt
Olive oil, for frying
3 ea Garlic cloves, chopped
1 1/2 ts Sweet red pepper
1/4 ts Hot red pepper
1 t 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.



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