*  Exported from  MasterCook  *

                         Moroccan Eggplant Salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Moroccan                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Eggplant (2)
                        Salt
                        Olive oil -- for frying
   3       cl           Garlic -- chopped
   1 1/2   ts           Sweet red pepper
     1/4   ts           Hot red pepper
   1       ts           Cumin
                        Dressing:
   2       tb           Olive oil
   2       tb           Lemon juice
                        Black pepper
                        Garnish:
                        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 & allow to cool. When ready to serve, toss the salad.
  Correct the seasoning & garnish.


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