Eggplant Salad

Eggplant Salad
Recipe type: Salad
Eggplant Salad as a Moroccan food recipe is fried and served with parsley and spices.
  • 2 eggplants
  • pinch of salt
  • olive oil, for frying
  • 3 cloves garlic, chopped
  • 1½ tsp sweet red pepper
  • ¼ tsp hot red pepper
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • pinch black pepper
  • parsley, chopped
  • ½ lemon, sliced
  • black olives, optional
  1. Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into 1 inch thick slices. Salt & leave to drain for 30 minutes. Rinse well and pat dry.
  2. Heat oil in a skillet and fry the slices on both sides until they are golden brown. Drain off excess oil. Chop fried slices and mix with garlic cloves and spices. Return to skillet and continue to fry until excess liquids have evaporated. Transfer to a bowl.
  3. Mix olive oil, lemon juice and black pepper and sprinkle over eggplant and allow to cool.
  4. Make a salad with parsley, lemon and olives when ready to serve.

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