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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From Taste of Morocco by Robert Carrier Ingredients:
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 large tomatoes, skinned and grated |
lemon quarters |
Directions:
1. Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Sauté 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.
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