Moroccan Eggplant Salad

60 minutes Prep: 20 minutes Cook: 10 minutes

71 calories per serving view nutrition facts

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 7.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	1%

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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