Title: Moroccan Eggplant Salad
Categories: Salads, Vegetarian
Yield: 4 Servings

2 lb Eggplant
2 tb Kosher Salt
Vegetable Oil For Browning
3 tb Tomato Paste
2 Cloves Garlic; Mashed
Juice Of 2 Lemons
1 tb Cumin
Harissa Or Dried Red Pepper
-Flakes; To Taste
1/2 ts Ras El Hanout; * See Note
1/2 c Chopped Cilantro

*Mideastern blend of spices available at speciality stores - includes
cardamom, cinnamon, mace, nutmeg, allspice, cinamon, dried pepeprs, cloves,
turmeric, ginger,black pepper, dried lavender flowers and dried rosebuds

Score the eggplant in strips lengthwise with a vegetable peeler. Slice in
1/2 inch rounds. Sprinkle with salt and let sit in a strainer to drain the
eggplant. Squeeze the remaining juice from the eggplant using paper towels.
Heat 1 inch of vegetable oil in a large skill. Brown eggplant on both sides
(I don't use this much oil). Drain on paper towels and refrigerate
overnight covered. Mix the tomato paste, garlic, lemon juice and spices ina
small bowl. Add to the eggplants, gently coating them. Sprinkle with the
fresh cilantro. Serve at room temperature.

Recipe by: Jewish Cooking in America

Posted to JEWISH-FOOD digest by Annice Grinberg
on Dec 02, 98, converted by MM_Buster
v2.0l.