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| Home -> [African, Appetizers, Eggplant, Moroccan, Salads, Vegetables] -> [Eggplant salad la tamu Recipe] |
Eggplant salad la tamu
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
African, Appetizers, Eggplant, Moroccan, Salads, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| small | Eggplants, sliced | | | Salt | | 2
| tbsp | Olive oil | | 1/4
| tsp | Black pepper | | 1/2
| tsp | Sweet red pepper | | 1
| tsp | Vinegar -=OR=- lemon juice | | 1/2
| tsp | Garlic, chopped | | 1
| tbsp | Italian parsley, chopped | | 2
| large | Tomatoes, skinned & grated | | | Lemon quarters |
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Procedures:
| 1 | Salt eggplant slices generously & leave to drain for 30 minutes. | | 2 | Rinse well under running water & pat dry on paper towels. | | 3 | Saute eggplants in oil until just golden. | | 4 | Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. | | 5 | Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. | | 6 | Adjust seasoning. | | 7 | Allow to cool & then serve garnished with lemon quarters |
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