Moroccan Eggplant (Aubergine) Salad I

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

READY IN:
1hr 45mins
YIELD:
8 small salads
UNITS:
US

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: