Moroccan Eggplant Salad
Yield
4 servingsPrep
20 minCook
10 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
2 lb total |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
olive oil
for frying |
*
|
| 3 | each |
garlic cloves
|
|
| 1 ½ | teaspoons |
red pepper flakes
|
|
| ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
2 lb total |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
olive oil
for frying |
*
|
| 3 | each |
garlic cloves
|
|
| 7.5 | ml |
red pepper flakes
|
|
| 1.3 | ml |
hot chili peppers
|
|
| 5 | ml |
cumin
|
|
| Dressing | |||
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
| Garnish | |||
| 1 | x |
italian parsley
|
*
|
|
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.
