• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Moroccan Eggplant Salad

  • Recipe Submitted by on

Category: Moroccan, Salads, Appetizers, Vegetables

 Ingredients List

  • 2 Eggplants, 2 lb total
  • Salt
  • Olive oil, for frying
  • 3 Garlic cloves, chopped
  • 1 1/2 ts Sweet red pepper
  • 1/4 ts Hot red pepper
  • 1 ts Cumin


2 tb Olive oil
2 tb Lemon juice
Black pepper

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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