Eggplant Salad 01 – African Recipes

Recipe ingredients and directions:

Moroccan Eggplant Salad La Tamu

Yield: 4 servings

5 small eggplants, sliced

salt

2 Tbsp olive oil

1/4 tsp black pepper

1/2 tsp sweet red pepper

1 tsp vinegar or lemon juice

1/2 tsp garlic, chopped

1 Tbsp Italian parsley, chopped

2 lg tomatoes, skinned and minced

lemon quarters

Salt eggplant slices generously and leave to drain for 30 minutes.

Rinse well under running water and pat dry on paper towels.

Saute eggplants in oil until just golden. Add salt to taste, along

with the peppers and the rest of the ingredients except the lemon

quarters. Cook and mash gently for 10 to 12 minutes, or until excess

liquids have evaporated. Adjust seasoning. Allow to cool and then

serve garnished with lemon quarters.

Category: African Recipes