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Moroccan Eggplant Salad

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Submitted by ettgoode

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

60 min

Ingredients

2 2
EACH EACH EGGPLANT
2 lb total *
1 1
X X SALT
to taste *
1 1
X X OLIVE OIL
for frying *
3 3
EACH EACH GARLIC CLOVES
1 ½ 7.5
TEASPOONS ML RED PEPPER FLAKES
¼ 1.3
TEASPOON ML HOT CHILI PEPPERS
1 5
TEASPOON ML CUMIN
Dressing
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
1 1
X X BLACK PEPPER
to taste *
Garnish
1 1
X X ITALIAN PARSLEY *
Half
LEMON
sliced *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 71 85% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% • Vitamin C 10%
Calcium 2% • Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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