BATINJAAN ZALUD




    Eggplant Salad
    Yield: 8 small salads
This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.
Peel 1 or 2 large EGGPLANTS (approx. 2 Ibs.).
Cut into 1-inch slices.
In a 10-inch skillet:
Fry in 1/2 cup OLIVE or SALAD OIL until soft.
Mash the eggplant.
Add: 1/4 cup ONION finely chopped
3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
4 Tbs. LEMON JUICE
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 Tbs. SUGAR, and blend thoroughly.Chill in refrigerator.
Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.
Mash it down to form a circle within 1 inch of edge of plate.
Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).
Place:
1 slice TOMATO in center of circle and
1 BLACK OLIVE in center of tomato.Garnish with PARSLEY SPRIGS.

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