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Moroccan Eggplant Aubergine Salad I

Main Recipe

MOROCCAN EGGPLANT AUBERGINE SALAD I

this salad may also be served as an appetizer. it is an excellent accompaniment with couscous.



moroccan eggplant  aubergine  salad i image

Time: 105 minutes

Number Of Ingredients: 11

Ingredients: eggplants,olive oil,onion,garlic cloves,lemon juice,salt,fresh ground black pepper,sugar,red ripe tomatoes,sliced ripe olives,fresh parsley sprig

Steps:

  1. peel the eggplants and cut into 1 inch slices
  2. in a 10-inch skillet fry the eggplant slices in olive oil until soft
  3. remove eggplant from skillet and transfer to a separate bowl
  4. rustically mash the eggplant
  5. add onions , garlic , lemon juice , salt , freshly ground black pepper and sugar
  6. blend thoroughly
  7. chill eggplant mixture in refrigerator 1 to 2 hours
  8. place a 1 / 2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge
  9. place tomato slices ornately over the eggplant mixture and top with sliced black olives
  10. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley
    time-to-make     course     main-ingredient     cuisine     preparation     occasion     low-protein     healthy     lunch     salads     vegetables     african     vegetarian     moroccan     dietary     low-cholesterol     seasonal     low-saturated-fat     low-calorie     low-carb     healthy-2     low-in-something     tomatoes     brunch     taste-mood     number-of-servings     4-hours-or-less

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