MOROCCAN EGGPLANT (AUBERGINE) SALAD
This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.
Provided by Engrossed
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplant, garlic, water and salt in a pot and bring to a boil.
- Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm.
- Drain in a strainer and allow to cool.
- Place cooled eggplant in a bowl and toss gently with the remaining ingredients.
- Very nice served at room temperature.
MOROCCAN EGGPLANT (AUBERGINE) SALAD II
You can make more out of eggplant than just lasagna! :) Here's an unusual and tasty salad for you to enjoy.
Provided by Julesong
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
- Lay on a cookie sheet, sprinkle with the salt, and allow to"sweat" and drain for 30 minutes.
- Rinse well and pat dry with paper towels.
- Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.
- Set cooked slices on paper towels to drain of excess oil.
- Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
- Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.
- Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
- When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.
- Makes 6-8 servings.
- Adapted from a Gail's Recipe Swap post by Dawn/NYS.
Nutrition Facts : Calories 191.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 455.8, Carbohydrate 14.8, Fiber 5.8, Sugar 7, Protein 2.1
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