International Food Recipes

Moroccan Eggplant Salad Recipe

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes

Peasant Pancakes
Chicken and Olives
Moroccan Chicken
Moroccan Lamb With Apricots
Moroccan Meatball Stew
Orange Salad
Moroccan Eggplant

rachael ray acai

Moroccan Eggplant Salad

5 small eggplants, sliced
2 Tbsp olive oil
1/4 tsp black pepper
1/2 tsp sweet red pepper
1 tsp vinegar or lemon juice
1/2 tsp garlic, chopped
1 Tbsp Italian parsley, chopped
2 lg tomatoes, skinned and minced
lemon quarters

Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels.

Saute eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then
serve garnished with lemon quarters.