Moroccan eggplant salad with tomatoes and garlic
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves; finely chopped | |
| ½ | teaspoon | Salt |
| Olive oil; (for frying) | ||
| 1 | pounds | Tomatoes; cubed |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Ground black pepper |
Directions
1. Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on both sides and then cut into quarters.
2. Saute the garlic and tomatoes for about 2 minutes.
3. In a medium bowl combine tomato/garlic mixture, add remaining ingredients and toss well.
Posted to recipelu-digest Volume 01 Number 434 by RecipeLu <recipelu@...> on Jan 02, 1998