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Moroccan Aubergine Salad Veg CD ACC Moroccan 25mins plus standing
Serves 4 Cold Vegetarian Vegan Vegetables Accompaniment Gluten Wheat Dairy Free Eggless Morocco North African Nth Africa
Ingredients 2 Aubergines (eggplant) Salt Olive oil, for frying 3 Garlic Cloves, chopped 1-1/2 teasp Paprika 1/4 teasp Hot Chili Powder 1 teasp Ground Cumin Half lemon slices Black olives, optional Dressing 2 tbsp Olive Oil 2 tbsp Lemon Juice Black Pepper Freshly chopped Parsley
Instructions
1. Peel the aubergines and cut into 2.5cm/1 inch thick slices. Sprinkle liberally with salt, place in a colander in the sink or over a bowl and leave to drain for 30 minutes. Rinse well and pat dry with kitchen paper.
2. Heat the oil in a frying pan until very hot, add the aubergine slices and fry on both sides until golden brown. Remove from the pan and drain on kitchen paper.
3. Chop the fried aubergine place in a bowl and mix with the garlic spices.
4. Reheat the oil in the frying pan, adding a little extra if necessary then return the aubergine mixture to the pan and fry until all the excess liquids have evaporated. Transfer to a salad bowl.
5. In a small bowl, mix together the dressing ingredients until well blended. Sprinkle the dressing over the aubergine mixture and to cool.
6. To serve - toss the salad well, adjusting the seasoning if necessary and garnish with the lemon slices and black olives. Serve cold.
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