Eggplant salad la tamu

4 servings

Ingredients

Quantity Ingredient
5 smalls Eggplants, sliced
Salt
2 tablespoons Olive oil
¼ teaspoon Black pepper
½ teaspoon Sweet red pepper
1 teaspoon Vinegar -=OR=- lemon juice
½ teaspoon Garlic, chopped
1 tablespoon Italian parsley, chopped
2 larges Tomatoes, skinned & grated
Lemon quarters

Directions

Salt eggplant slices generously & leave to drain for 30 minutes.

Rinse well under running water & pat dry on paper towels.

Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.

Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-13-94

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