Eggplant Salad La Tamu

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Eggplant Salad La Tamu

appetizers, salads, vegetables, moroccan

5 small eggplants, sliced
1 salt
2 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoon sweet red pepper
1 teaspoon vinegar -=or=- lemon juice
1/2 teaspoon garlic, chopped
1 tablespoon italian parsley, chopped
2 large tomatoes, skinned & grated
1 lemon quarters

Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.