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