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Recipesalad Vegetarian
Moroccan Eggplant Aubergine Salad Ii
you can make more out of eggplant than just lasagna! :) here's an unusual and tasty salad for you to enjoy.
complex15 ingredients11 preparation steps
Ingredients
- eggplants
- salt
- olive oil
- butter
- garlic cloves
- red sweet bell peppers
- cayenne
- ground cumin
- dry sherry
- lemon juice
- black pepper
- black olives
- golden raisins
- dried currant
- fresh parsley
Preparation
- 1peel the uncooked eggplants , then cut into 1x3-inch slices
- 2lay on a cookie sheet , sprinkle with the salt , and allow to"sweat" and drain for 30 minutes
- 3rinse well and pat dry with paper towels
- 4heat oil and butter in a skillet and fry the slices until both sides are golden brown , about 15 minutes
- 5set cooked slices on paper towels to drain of excess oil
- 6cut into 1 / 2-inch pieces and mix with the garlic , bell pepper , cayenne , and cumin
- 7return eggplant to the skillet , add 1 tbsp sherry and saut on low until liquids have evaporated , about 5 minutes
- 8transfer to the serving bowl , sprinkle with the dressing ingredients , and let cool
- 9when ready to serve , toss the salad , garnish with black olives , golden raisins , currants , and parsley
- 10makes 6-8 servings
- 11adapted from a gail's recipe swap post by dawn / nys