Moroccan Eggplant Aubergine Salad I

Ingredients

• eggplants
• olive oil
• onion
• garlic cloves
• lemon juice
• salt
• fresh ground black pepper
• sugar
• red ripe tomatoes
• sliced ripe olives
• fresh parsley sprig

Preparation

1. 1peel the eggplants and cut into 1 inch slices
2. 2in a 10-inch skillet fry the eggplant slices in olive oil until soft
3. 3remove eggplant from skillet and transfer to a separate bowl
4. 4rustically mash the eggplant
5. 5add onions , garlic , lemon juice , salt , freshly ground black pepper and sugar
6. 6blend thoroughly
7. 7chill eggplant mixture in refrigerator 1 to 2 hours
8. 8place 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
9. 9place tomato slices ornately over the eggplant mixture and top with sliced black olives
10. 10drizzle with a bit of olive oil and garnish with sprigs of fresh parsley