Friday, November 20th 2009

Moroccan Eggplant Salad

5 small eggplants, sliced
salt
2 Tbsp olive oil
1/4 tsp black pepper
1/2 tsp sweet red pepper
1 tsp vinegar or lemon juice
1/2 tsp garlic, chopped
1 Tbsp Italian parsley, chopped
2 lg tomatoes, skinned and minced
lemon quarters

Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels.

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

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