A recipe for Moroccan Eggplant Salad. Follow the simple recipe instructions for Moroccan Eggplant Salad shared by other home cooking experts.
Ingredients
2 ea. Eggplants, 2 lb. totalSalt
Olive oil, for frying
3 ea. Garlic cloves, chopped
1 1/2 Tsp. Sweet red pepper
1/4 Tsp. Hot red pepper
1 Tsp. Cumin
DRESSING: 2 Tbs. Olive oil
2 Tbs. Lemon juice
Black pepper
GARNISH: Italian parsley, chopped
Half lemon slices
Black olives, optional
Directions
Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into slices 1 thick. Salt and leave to drain for 30 minutes. Rinse well and pat dry. Heat oil in a skillet and fry the slices on both sides until they are golden brown. Drain of excess oil. Chop fried slices and mix with the garlic cloves and spices. Return to skillet and continue to fry until excess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients and allow to cool. When ready to serve toss the salad. Correct the seasoning and garnish.
