Back to UseMorocco
Recipesalad Vegetarian

Moroccan Desert Salad

our guide made this salad for us several times, during a trek through morocco's sahara desert. it can be a main dish, served with lots of bread, or a starter. you can add other fried veggies such as potatoes (although they would have to be par-boiled first) and you can also vary the ingredients. in fact, i think it's best when you dress it up a bit, so consider this recipe like an empty artist's palette. try making it with red onion, instead of white, a few olives, sliced boiled eggs or some tinned fish. mackerel seemed quite popular in morocco but chunks of tuna would also be nice.

13 ingredients14 preparation steps
Map Nearby

Ingredients

  • tomatoes
  • onion
  • green pepper
  • celery
  • olive oil
  • vinegar
  • salt
  • fresh ground black pepper
  • zucchini
  • eggplant
  • eggs
  • salt & freshly ground black pepper
  • oil

Preparation

  1. 1put all the salad ingredients in a bowl
  2. 2mix and leave to sit while you prepare the fried vegetables
  3. 3beat the eggs in a small bowl and season with a bit of salt and pepper
  4. 4heat the oil in a 9-10" frying pan
  5. 5i prefer a non-stick pan
  6. 6when the oil is very hot , but not quite smoking , start dipping the eggplant into the egg and then putting it directly into the frying pan
  7. 7work quickly until the pan is filled
  8. 8by the time you've covered the surface of the pan , it will likely be time to start flipping the eggplant
  9. 9cook until they are golden on both sides , 1-2 minutes
  10. 10remove the eggplant to a sheet of paper towel
  11. 11cover and keep warm
  12. 12continue frying the eggplant in batches , then cook the zucchini using the same method
  13. 13heap the salad in the middle of a large bowl or plate and arrange the fried veggies around the salad
  14. 14serve immediately