Recipe ingredients and directions:
Moroccan Eggplant Salad
Yield: 4 servings
1 lb peeled eggplant, cubed
1 lb tomatoes, chopped
2 tsp cayenne
1 tsp salt
1 Tbsp olive oil
1 Tbsp tomato juice
Boil eggplant in water for 30 minutes. Drain well & squeeze out
excess moisture. In a large skillet over moderate heat, saute
eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for
about 5 minutes, mashing with a fork until somewhat smooth. Chill
before serving.
Category: African Recipes
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