Moroccan eggplant salad

 
                          MOROCCAN EGGPLANT SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Salads
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Eggplants, 2 lb total
                         Salt
                         Olive oil, for frying
    3       ea           Garlic cloves, chopped
    1 1/2   ts           Sweet red pepper
      1/4   ts           Hot red pepper
    1       t            Cumin
                         -----DRESSING-----
    2       tb           Olive oil
    2       tb           Lemon juice
                         Black pepper
                         -----GARNISH-----
                         Italian parsley, chopped
                         Half lemon slices
                         Black olives, optional
 
   Remove vertical strips of skin from the eggplant using
   a vegetable peeler. Cut into lsices 1" thick.  Salt &
   leave to drain for 30 minutes.  Rinse well & pat dry.
   Heat oil in a skillet & fry the slices on both sides
   until they are golden brown.  Drain of excess oil.
   Chop fried slices & mix with the garlic cloves &
   spices.  Return to skillet & continue to fry until
   excess liquids have evaporated.  Transfer to a salad
   bowl.  Sprinkle with dressing ingredients & allwo to
   cool. When ready to serve, toss the salad.  Correct
   the seasoning & garnish.
  
 
 
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