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Moroccan Eggplant (Aubergine) Salad I

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“This salad may also be served as an appetizer. It is an excellent accompaniment with couscous.”
1hr 45mins
8 small salads

Ingredients Nutrition


  1. Peel the eggplants and cut into 1 inch slices.
  2. In a 10-inch skillet fry the eggplant slices in olive oil until soft.
  3. Remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant.
  4. Add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly.
  5. Chill eggplant mixture in refrigerator 1 to 2 hours.
  6. Place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge.
  7. Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
  8. Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

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