🫙 From the Spice Rack
Moroccan Eggplant Salad
2 ea Eggplants, 2 lb total Salt Olive oil, for frying 3 ea Garlic cloves, chopped 1 1/2 ts Sweet red pepper 1/4 ts Hot red pepper 1 ts Cumin
italianmaineasy
Ingredients5 items
Ingredients
- 2ea eggplants, 2 lb total
- 11/2 ts sweet red pepper
- 1/4ts hot red pepper
- 1ts cumin
- 2tb lemon juice
Directions
- 1
2 ea Eggplants, 2 lb total Salt Olive oil, for frying 3 ea Garlic cloves, chopped 1 1/2 ts Sweet red pepper 1/4 ts Hot red pepper 1 ts Cumin
- 2
Cut into lsices 1" thick
- 3
Salt & leave to drain for 30 minutes
- 4
Rinse well & pat dry
- 5
Heat oil in a skillet & fry the slices on both sides until they are golden brown
- 6
Drain of excess oil
- 7
Chop fried slices & mix with the garlic cloves & spices
- 8
Return to skillet & continue to fry until excess liquids have evaporated