Moroccan Eggplant Salad

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Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 71 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

2 each eggplants 2 lb total
1 x salt to taste
1 x olive oil for frying
3 each garlic cloves
1 1/2 teaspoons red pepper flakes
1/4 teaspoon hot chili peppers
1 teaspoon cumin
Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 x black pepper to taste
Garnish
1 x italian parsley
Half lemon sliced
1 x black olives optional

Directions

Remove vertical strips of skin from the eggplant using a vegetable peeler.

Cut into slices 1 inch 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.

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Nutrition Facts

Serving Size 22g
Amount per Serving
Calories 71 85% of calories from fat
% Daily Value*
Total Fat 7.0g10%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 2mg0%
Total Carbohydrate 3.0g1%
 Dietary Fiber 0.0g1%
 Sugars 0.0g
Protein 1.0g1%
Vitamin A 3%  Vitamin C 10%
Calcium 2%  Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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