Back to UseMorocco
Recipesalad Vegetarian

Hajar S Eggplant Aubergine Braniya Salad

here in morocco we have a few very good eggplant salads (slatas). the best known being zalouk. braniya is the moroccan arabic word for eggplant and this salad is begged for by hubby and friends! this is a lush paritally cooked salad that does involve standing time. this is not good without standing 6 hours or overnight is even better! it just doesn't work freshly done. 2005

complex10 ingredients14 preparation steps
Map Nearby

Ingredients

  • eggplants
  • vegetable oil
  • sweet white onion
  • green bell pepper
  • garlic cloves
  • lemon juice
  • sweet paprika
  • fresh black pepper
  • salt
  • sugar

Preparation

  1. 1brown the eggplant in the oil
  2. 2no need to salt or fiddle at all with the eggplant
  3. 3i do this in a large skillet on moderate heat and wait quite a while before moving or turning the cubes
  4. 4you want it nicely browned and cooked through though not mush
  5. 5the given amount of oil is enough to do this and i have never had to add more
  6. 6your pan will look overfull but the eggplant will shrink
  7. 7while the eggplant is browning prepare the onions , peppers and garlic and place into a glass or plastic bowl
  8. 8pour eggplant , hot , and it's oil into the bowl over the onion mixture
  9. 9top with remaining ingredients and mix well
  10. 10refrigerate at least 6 hours and serve chilled or room temperature
  11. 11please use fresh lemon juice and to taste
  12. 12the amount i use is the juice of 1 fresh lemon
  13. 13not easy to give an exact measurement on how much juice 1 lemon will yield but i always use 1 lemon
  14. 14this does need to sit so figure in the sitting time as part of the cook time