Moroccan Eggplant (Aubergine) Salad I |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This salad may also be served as an appetizer. It is an excellent accompaniment with couscous. Ingredients:
2 large eggplants (approx. 2 lbs.) |
1/2 cup olive oil |
1/4 cup onion, diced |
3 garlic cloves, minced |
4 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon sugar |
olive oil |
3 red ripe tomatoes, sliced |
1 cup sliced ripe olives |
fresh parsley sprig |
Directions:
1. Peel the eggplants and cut into 1 inch slices.
2. In a 10-inch skillet fry the eggplant slices in olive oil until soft.
3. Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
4. Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
5. Chill eggplant mixture in refrigerator 1 to 2 hours.
6. Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
7. Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
8. Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.
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