Moroccan eggplant salad with tomatoes and garlic

Yield: 6 Servings

Measure 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

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

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