Moroccan Eggplant Salad

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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.

Moroccan Eggplant Salad

appetizers, salads, vegetables, moroccan

2 each eggplants, 2 lb total
1 salt
1 olive oil, for frying
3 each garlic cloves, chopped
1 1/2 teaspoon sweet red pepper
1/4 teaspoon hot red pepper
1 teaspoon cumin
----DRESSING----
2 tablespoon olive oil
2 tablespoon lemon juice
1 black pepper
----GARNISH----
1 italian parsley, chopped
1 half lemon slices
1 black olives, optional

Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into lsices 1" thick. Salt & leave to drain for 30 minutes. Rinse well & pat dry. Heat oil in a skillet & fry the slices on both sides until they are golden brown. Drain of excess oil. Chop fried slices & mix with the garlic cloves & spices. Return to skillet & continue to fry until excess liquids have evaporated. Transfer to a salad bowl. Sprinkle with dressing ingredients & allwo to cool. When ready to serve, toss the salad. Correct the seasoning & garnish.