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Title: Moroccan Eggplant Salad with Tomatoes and Garlic Categories: Eggplant, Tomatoes, Salad, Moroccan Yield: 6 Servings 4 Garlic cloves; finely -chopped 1/2 ts Salt Olive oil; (for frying) 1 lb Tomatoes; cubed 1 ts Paprika 1/2 ts Ground black pepper 1. Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on both sides and then cut into quarters. 2. Saute the garlic and tomatoes for about 2 minutes. 3. In a medium bowl combine tomato/garlic mixture, add remaining ingredients and toss well. Posted to recipelu-digest Volume 01 Number 434 by RecipeLu |