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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Lunch Salads Vegetables African Vegetarian Moroccan Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Tomatoes Brunch Taste Mood Number Of Servings 4 Hours Or Less

Moroccan Eggplant Aubergine Salad I

This salad may also be served as an appetizer. It is an excellent accompaniment with couscous.

Steps

Peel the eggplants and cut into 1 inch slices.
In a 10-inch skillet fry the eggplant slices in olive oil until soft.
Remove eggplant from skillet and transfer to a separate bowl.
Rustically mash the eggplant.
Add onions , garlic , lemon juice , salt , freshly ground black pepper and sugar.
Blend thoroughly.
Chill eggplant mixture in refrigerator 1 to 2 hours.
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.
Place tomato slices ornately over the eggplant mixture and top with sliced black olives.
Drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Ingredients

eggplants, olive oil, onion, garlic cloves, lemon juice, salt, fresh ground black pepper, sugar, red ripe tomatoes, sliced ripe olives, fresh parsley sprig